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Don’t miss this quick and easy spinach, cheddar, and corn frittata. It’s packed with veggies and has the perfect balance of flavors.

a spinach cheddar corn frittata in a cast iron pan
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Why we love this recipe

Nothing makes a better easy weeknight dinner or impromptu brunch than a frittata. They’re incredibly flexible and amenable to the contents of your fridge, but we like this particular combination a little extra.

It’s got:

  • Plenty of savoriness from the onion, capers, and cheddar
  • The earthy sweetness of corn
  • A great consistency (like all of our frittata recipes)
  • Enough veggies, protein, and starch to make a meal on its own

I first published this recipe here back in 2016. I’ve since updated the post for clarity and tweaked the recipe just slightly.

What you’ll need

Here’s a glance at the ingredients you’ll need to make a spinach, cheddar, and corn frittata.

ingredients in bowls
  • You can use a 10-ounce package of frozen corn straight from the freezer. No need to defrost ahead of time.
  • Extra-sharp cheddar packs a super-savory, creamy punch and really ties the spinach and corn together.
  • A little bit of heavy cream makes for a lovely texture, but you can use half and half or whole milk if you prefer.
  • Capers add great little bursts of briny, savory flavor. I like to use brined capers in vinegar from a jar. Drain them before adding to the pan.

How to make it

Here’s an overview of what you’ll do to make a great spinach, cheddar, and corn frittata. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. First you’ll sauté the onion in the butter.
  2. Add the corn and capers and warm through. Then add the spinach and cook until wilted.
  3. Whisk the eggs and cream with a fork and pour into the pan.
  4. Sprinkle with cheddar, transfer to the center of a 400°F oven, and bake for about 15 minutes, until set. That’s it!

Expert tips and FAQs

Can I substitute…

Probably! Frittatas are super-flexible. Learn everything you need to know about the best ratios, ingredient combinations, and riffs right here.

Can I make this recipe in advance? What about leftovers?

You sure can. It’s great warm or at room temperature, so make it any time during the day.

Leftovers will keep in an airtight container in the fridge for a week. They’re great straight from the fridge or tucked into a sandwich, hot or cold.

More favorite frittata recipes

a slice of spinach cheddar corn frittata on a plate with a fork

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a slice of spinach cheddar corn frittata on a plate with a fork
4.69 from 16 votes

Spinach, Cheddar, and Corn Frittata

By Carolyn Gratzer Cope
Don't miss this quick and easy spinach, cheddar, and corn frittata. It's packed with veggies and has the perfect balance of flavors.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4
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Ingredients 

  • 2 tablespoons (28 grams) butter
  • 1 medium yellow onion, diced small
  • ½ teaspoon fine sea salt
  • 10 ounces (284 grams) frozen corn
  • 2 tablespoons (30 grams) capers
  • ¼ teaspoon freshly ground black pepper
  • 5 ounces (142 grams) baby spinach
  • 8 eggs
  • ½ cup (120 ml) heavy cream
  • 4 ounces (114 grams) extra-sharp cheddar, shredded

Instructions 

  • Preheat the oven to 400°F with a rack in the center.
  • In a 12-inch seasoned cast iron or other nonstick, oven-safe frying pan, melt the butter over medium-high heat.
  • Add the onion and salt.
  • Cook, stirring occasionally, until softened, about 5 minutes.
  • Add the corn and capers and cook until warmed through.
  • Add the spinach and cook until wilted. Spread out evenly in the pan.
  • Crack the eggs into a medium mixing bowl. Pour in the cream and beat with a fork until homogenous.
  • Pour egg mixture evenly over the vegetables in the pan. Sprinkle with the cheese.
  • Transfer to oven and bake until set, about 15 minutes.
  • Cut into wedges and serve warm or at room temperature.

Notes

  1. You can use a 10-ounce package of frozen corn straight from the freezer. No need to defrost ahead of time.
  2. Capers add great little bursts of briny, savory flavor. I like to use brined capers in vinegar from a jar. Drain them before adding to the pan.
  3. A little bit of heavy cream makes for a lovely texture, but you can use half and half or whole milk if you prefer.
  4. Extra-sharp cheddar packs a super-savory, creamy punch and really ties the spinach and corn together.
  5. Frittatas are great warm or at room temperature, so make this recipe any time during the day.
  6. Leftovers will keep in an airtight container in the fridge for a week. They're great straight from the fridge or tucked into a sandwich, hot or cold.

Nutrition

Serving: 1, Calories: 579kcal, Carbohydrates: 67g, Protein: 35g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 12g, Cholesterol: 404mg, Sodium: 753mg, Fiber: 12g, Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast and Brunch
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

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Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

4.69 from 16 votes (16 ratings without comment)

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