Tiny, stacked frittata stars in cheese and dotted with olives will turn an omelette into the headline act of your Christmas table. This dish is playful, portable, and impossibly photogenic. Frittata Trees are layers of spinach frittata and slices of cheese cut into graduated star shapes and skewered into little evergreen towers.
Bright green from spinach, nutty from Parmesan, and salty from olives, they’re suitable as an appetizer, a brunch, or a cheeky hors d’oeuvre between courses. People who love easy make-ahead party food, veggie-forward bites, and Instagram-ready platters will adore serving these at holiday gatherings.
What are Frittata Trees?
Frittata Trees are stacked mini-omelettes alternated with cheese stars to make edible “Christmas trees.” Each tree is built from large-to-small star cutters so the layers taper like a tree. They combine textures, tender, eggy frittata, and the clean snap of sliced cheese, and are designed to be assembled ahead, chilled, and skewered just before serving. Frittatas are thicker, more forgiving, and traditionally finished slowly so eggs set without losing moisture.
Pro Tips for the Best Frittata Trees
- Use a non-stick pan when cooking the frittata layers because they’re easier to flip and release cleanly for neat star shapes.
- Use sharp, thin star cutters in different sizes and press straight down with a twist to get crisp edges. Run cutters under hot water and dry between cuts for perfect shapes.
- To make the stacks sturdy, use wooden skewers or cocktail sticks long enough to go through all layers. You can trim a bit off the tip so it’s not dangerously pointy on the bottom.
- Swap Parmesan for Pecorino or Gruyère for a richer melt or add a pinch of nutmeg to the frittata mix for classic spinach-and-egg warmth.
Frequently Asked Questions
What makes a frittata different from an omelette?
A frittata is cooked more slowly and usually thicker than a traditional omelette. It’s finished covered, or sometimes in the oven, so the egg sets gently through the whole pan. It’s typically cut into wedges rather than folded, so it’s perfect for cutting star shapes.
Can I use fresh spinach instead of frozen?
Yes. Use about 300g fresh spinach and squeeze out excess liquid. Frozen is convenient and consistently green, but fresh works beautifully if properly drained.
Can I make these ahead and freeze them?
You can freeze cooked, cooled frittata rounds, but assembled trees don’t freeze well because of the cheese. It’s better to freeze individual frittata layers for up to 1 month and thaw in the fridge before assembling.
How do I reheat leftovers without drying them out?
Gently reheat single layers in a low oven (150–160°C/300–325°F) for 8-10 minutes or in a microwave. Adding a tiny splash of water under the tray in the oven helps keep them moist.
How to Store Frittata Trees
Refrigerate in an airtight container for up to 3 days and separate layers with parchment to prevent sticking. You can store assembled trees in the fridge covered, for 24 hours.
Ingredients
How to Make Frittata Trees
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Heat extra virgin olive oil in a wide frying pan, add garlic, and frozen spinach.
Heat extra virgin olive oil in a wide frying pan, add garlic, and frozen spinach.
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Cook 20 minutes, remove from heat, and let the spinach cool.
Cook 20 minutes, remove from heat, and let the spinach cool.
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Add the cooled spinach and mix.
In a large bowl, mix eggs, Parmesan, salt, and pepper.
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Add oil to a clean non-stick pan and pour in one-half of the egg-spinach mixture and spread so it forms an even disk. Cover with a lid and cook gently for about 8 minutes.
Add the cooled spinach and mix.
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Carefully flip the frittata using a plate and cook the other side for 2–3 minutes, or until fully set. Repeat the process with the remaining mixture and cool completely.
Add oil to a clean non-stick pan and pour in one-half of the egg-spinach mixture and spread so it forms an even disk. Cover with a lid and cook gently for about 8 minutes.
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Using three star-shaped cookie cutters in different sizes, cut star sets from the frittata.
Carefully flip the frittata using a plate and cook the other side for 2–3 minutes, or until fully set. Repeat the process with the remaining mixture and cool completely.
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Slice the cheese, then cut stars in the same three sizes so you can alternate as you stack.
Using three star-shaped cookie cutters in different sizes, cut star sets from the frittata.
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On a platter, lay out one large frittata star, then top with a large cheese star, then a medium frittata star, then a medium cheese star, continuing to alternate until you finish with a small cheese or frittata star.
Slice the cheese, then cut stars in the same three sizes so you can alternate as you stack.
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Finish each tree with a pitted olive on top and secure it to the star with a skewer. Scatter currants around the base as ornaments.
On a platter, lay out one large frittata star, then top with a large cheese star, then a medium frittata star, then a medium cheese star, continuing to alternate until you finish with a small cheese or frittata star.
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Arrange the finished trees on a plate and enjoy!
Finish each tree with a pitted olive on top and secure it to the star with a skewer. Scatter currants around the base as ornaments.
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Arrange the finished trees on a plate and enjoy!
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