Spinach Cheddar Frittata with Pepper Jelly

A spinach and cheddar frittata provides a savory base for small spoonfuls of pepper jelly added at serving. Keeping the jelly out of the egg mixture makes the sweetness easier to control and preserves a clean contrast between the egg, cheese and condiment.

Jump to the recipe

Prep: 10 minutes. Cook: about 20 minutes. Yield: 4 servings.

Start with Grandma Jones' Jalapeño Pepper Jelly. Use a modest amount first; heat preference and perceived sweetness vary.

For a sweet-and-savory brunch with a different texture, make lemon ricotta pancakes. Their ricotta batter needs moderate heat and a cooked center before the pepper jelly is added at serving.

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1 tablespoon olive oil
• 1/2 small onion, finely chopped
• 5 ounces baby spinach
• 3/4 cup shredded sharp cheddar
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 4 teaspoons Jalapeño Pepper Jelly, for serving

Method

1. Heat the oven to 375°F. Use a 10-inch oven-safe skillet with an oven-safe handle. Whisk the eggs, milk, salt and pepper together in a bowl.
2. Heat oil in the skillet over medium heat. Cook the onion for 4–5 minutes until softened. Add spinach and stir for 1–2 minutes until wilted. Cook off visible liquid so it does not dilute the eggs.
3. Reduce heat to medium-low. Pour in the egg mixture, distribute the vegetables evenly, and scatter cheddar over the surface. Cook without stirring for 2–3 minutes until the edges begin to set.
4. Transfer to the oven with oven mitts. Bake about 10–15 minutes, checking early, until the center reaches 160°F on a food thermometer and the eggs are set. Temperature, not timing alone, determines doneness.
5. Rest 5 minutes. Keep a mitt on the hot skillet handle as a reminder. Cut into four wedges and serve each with 1 teaspoon pepper jelly.

Technique and troubleshooting

Squeeze thawed frozen spinach very dry if substituting it for fresh; about 1/2 cup squeezed spinach is a starting point. A deep or smaller skillet takes longer to set in the middle. Avoid a broiler shortcut that browns the surface before the center cooks.

Flavor choices and substitutions

Use Traditional for the mild option. Keep the jelly as a table condiment for mixed heat preferences. Eggs and cheese make this unsuitable for vegan diners, and ingredient labels still matter for other dietary requirements.

Serving ideas

Add toast and a crisp salad for lunch, or serve with breakfast potatoes. Our savory oatmeal offers another breakfast built around a small pepper-jelly finish. See the related recipe for its full quantities and method, or browse more cooking ideas.

Storage and reheating

Refrigerate leftovers in a shallow covered container within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F. Add a little water if the glaze has thickened; reheating may soften browned surfaces.

See FoodSafety.gov storage guidance for perishable leftovers. Egg dishes require a 160°F cooking endpoint. This is a refrigerated meal recipe, not a canning or shelf-stable preservation formula.

Before you cook

This is an editorially developed recipe and has not been kitchen-tested by the Jones family. Times are estimates; follow the texture and temperature checks above. The image is an AI-generated serving illustration.

Choose your preferred heat level from the Grandma Jones' Pepper Jelly collection, then begin with the measured quantity above.