Spinach Frittata in a sandwich toaster VIDEO

Spinach and goat’s cheese frittata recipe originally made for Cuisinart / Britmums in 2012. Post updated in 2025.

Watching this grainy video how to make spinach frittata in a sandwich toaster, is cringy for me. (It was before iPhones recorded decent footage!) The idea to cook something other than sandwiches in this gadget, however, is a very good one worth experimenting with.

When I first wrote this in 2012 I mentioned that one day I might send my son to university with a sandwich toaster. By 2025, that essential student gadget seems to have been replaced by air fryers.

The advantage of cooking frittata in a sandwich toaster, particularly if the hot plates are removable, is that it’s easy to clean. With this Cuisinart over stuffed sandwich maker model you could remove them and put them in the dishwasher. I regret I no longer have a sandwich maker although I have bought an air fryer!

I quite miss owning a sandwich toaster. Furthermore, the sandwich toaster lends itself to being just the right portion size for 1 person or 2 people having a lighter snack.

Print Recipe

5 from 2 votes

Spinach Frittata in a Sandwich Toaster

Spinach and goat's cheese frittata made in a sandwich toaster.

Prep Time10 minutes mins

Cook Time6 minutes mins

Total Time16 minutes mins

Course: Breakfast, Light Meals, Lunch, Main Meals, Vegetarian

Cuisine: American, Breakfast, Mediterranean, Mexican, Spanish, Spanish influence

Keyword: eggs, frittata, goat's cheese, sandwich toaster, spinach

Servings: 2

Calories: 268kcal

Equipment

• Sandwich toaster
• Medium saucepan

Ingredients

• 0.5 tsp olive oil
• 1 garlic clove crushed
• 220g spinach leaves washed
• 4 eggs large
• 1 tbsp milk
• 2 boiled baby potatoes in 1cm slices
• 2 tbsp goat's cheese a soft variety is best
• 2 tbsp Parmesan grated
• 5 basil leaves finely chopped
• salt to season
• pepper to season

Instructions

• Place a medium saucepan over a low heat and add the olive oil. Once heated through, add the crushed garlic, warm gently for 1 minute, stirring with a wooden spoon occasionally, taking care it doesn't catch and burn.
  0.5 tsp olive oil, 1 garlic clove
• Add the washed spinach leaves, stir to incorporate the garlic. Put the lid on and allow to steam in their own dampness for 1-2 minutes.
  220g spinach leaves
• After this time, the spinach should be wilted. Turn off the hob, drain any liquid that has come off the leaves and set aside.
• Whisk the eggs and milk together. Stir the cheeses and potato slices in with the eggs. Fold in the reserved spinach with the chopped basil leaves. Season with salt and pepper to your preference.
  4 eggs, 1 tbsp milk, 2 tbsp goat's cheese, 2 tbsp Parmesan, 5 basil leaves, salt, 2 boiled baby potatoes
• Preheat the sandwich maker to medium heat setting. Once ready pour the egg and spinach mixture equally into pockets and close.
• Your frittatas should be ready in approximately 5-6 minutes. Remove and serve immediately.

Notes

I usually buy bags of baby spinach leaves which are smaller and generally cleaner than the full size ones. 

You could sub other cheeses if you don't have goat's cheese. 

Alternative frittata recipes to try

If spinach frittata doesn’t appeal, try my Smoked Salmon Frittata or
for more of a mixture, Vegetable frittata with avocado.