Quick and easy spinach frittata recipe with eggs, fresh spinach, onions, garlic, Parmesan and goat cheese, and sun-dried tomatoes.
Looking for the perfect egg dish for a weekend brunch or weeknight “breakfast for dinner”? Think frittata, an Italian open-faced omelette of sorts, or an eggy crustless quiche.
The trick to making a frittata is to cook it low and slow on the stovetop, and then finish it under the broiler. Eggs love low, gentle heat; more of their moisture is retained that way.
Here is an easy spinach frittata we love, with a bunch of chopped up baby spinach (you can use regular spinach too, though I find the pre-washed packages of baby spinach irresistibly convenient), Parmesan, and goat cheese. I added some chopped sun-dried tomatoes too, for a little extra “umami”, though that’s not required.
Goat cheese adds a lovely tang to the frittata. If you don’t have any on hand, you can easily use jack, cheddar, Mozzarella, or gruyere. Just add a little squeeze of lemon juice for some acidity.
Enjoy!
Spinach Frittata Recipe
- Prep time: 15 minutes
- Cook time: 35 minutes
- Yield: Serves 4
If using frozen spinach, use about 4 ounces. Defrost it, and squeeze out most of the moisture with paper towels.
If using fresh spinach, clean it thoroughly first. The best way to clean out the grit is to submerge the leaves into a large bowl or basin of cold water. Swirl the spinach leaves with your hands to dislodge the dirt. Drain and repeat until the leaves are clean. Cut out and discard any thick stems.
You can use up to a pound of spinach if you want.
Ingredients
- 9 large eggs
- 2 Tbsp milk
- 1/3 cup grated Parmesan cheese (about 1 ounce, 30 g)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 Tbsp extra virgin olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 large clove garlic, minced
- Sun-dried tomatoes, about 2 Tbsp chopped (optional)
- 8 oz (225 g) fresh spinach (or more), chopped (can use baby spinach)
- 2 oz (56 g) goat cheese
Method
1 Whisk together eggs, milk, Parm, salt, pepper: In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Stir in the salt and pepper. Set aside.
2 Sauté onions, garlic: Heat olive olive oil in an oven-proof, stick-free skillet on medium heat. Add the onions and sauté until translucent, about 4-5 minutes. Add the garlic and sun-dried tomatoes (if using) and cook a minute more.
3 Add the chopped spinach, a handful at a time, use tongs to mix with the onions. As the fresh spinach begins to wilt and there is more room in the pan, add more of the fresh chopped spinach to the pan.
4 Add the egg mixture: Once the spinach has wilted, spread the mixture out evenly on bottom of the pan. Pour the egg Parmesan mixture over the spinach and onions.
Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
5 Sprinkle bits of goat cheese over the top of the frittata mixture.
6 Lower heat, cover and cook: Lower the heat to low and cover the pan. Let cook on the stovetop 10 to 13 minutes, until all but the center of the frittata is set. (You may need to check a few times, to see how well the frittata is setting.) The center should still be wiggly. Pre-heat the broiler.
7 Finish under the broiler: Set the oven rack in the top third of the oven. Broil for 3 to 4 minutes until the top is golden. Remove from oven with oven mitts and let cool for several minutes.
Although the pan may be out of the oven for a few minutes, the handle is still very hot! To keep from accidentally picking it up by the handle while hot (speaking from experience, ouch!) take a piece of ice and melt it against the pan’s handle to cool it down.
Cut into wedges to serve.
