Spinach Frittata

According to the Wikipedia a frittata is “a kind of Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Most often, they are cooked on the stovetop on low heat until the eggs are set, then run under the broiler, but they can also be baked. Except for the cooking fat, all ingredients are fully mixed with the eggs before cooking starts.” I experimented with this frittata combination – eggs with spinach, onions, garlic, Parmesan, goat cheese and sun-dried tomatoes, and we all agreed here that the experiment was a success.

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Spinach Frittata Recipe

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4.

If using frozen spinach, use about 6 ounces. Defrost it, and squeeze out most of the moisture with paper towels.

If using fresh spinach, 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.

Ingredients

  • 1 lb spinach leaves (about 2 bunches), thoroughly cleaned
  • 2 Tbsp olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 large clove garlic, minced
  • 9 large eggs
  • 2 Tbsp milk
  • 1/3 cup grated Parmesan cheese
  • Sun-dried tomatoes, about 2 Tbsp chopped
  • Salt and freshly ground pepper to taste
  • 3 oz goat cheese

Method

1 Preheat oven to 400°F.

2 Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and rinse with cold water to cool. Wrap the spinach in paper towels and squeeze out as much moisture as you can. Then chop and set aside. (If you are using tender baby spinach instead of mature spinach, you don't need to pre-cook, just chop and toss with the onions in step 3 until wilted).

3 In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.

4 Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add the garlic and cook a minute further. Mix the cooked chopped spinach in with the onions and garlic.

spinach-frittata-1.jpg spinach-frittata2.jpg

5 Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.

spinach-frittata3.jpg spinach-frittata4.jpg
Left: About to go in the oven; Right: Just removed from oven

6 Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and 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 quarters to serve.

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42 Comments

  1. Jackie

    My family LOVES frittatas…we call them refrigerator velcro…we don’t use any specific recipe (although this one looks delicious)…we use it to clean out the refridgerator…have put green beans, spinach, goat cheese, potatoes, bacon, sausage, prosciouto, etc (not all at the same time but whatever we’ve got in the fridge at the time). Can’t say we’ve ever had a BAD one but sometimes the combinations have been very interesting…

    Enjoy this fun meal that is actually quick to make in the scope of cooking.

    Jackie in CT

    • Elise

      Hi Jackie – “refrigerator velcro” – I love it! That’s exactly what they are, a great way to use up leftovers.

  2. Jen

    Any suggestions on methods for cooking this if you don’t have an oven-proof skillet?

    • Elise

      Hi Jen – Once you have cooked up the spinach and onions you can put them in a casserole dish. Pour the egg mixture over that and put that in the oven. You may need to butter the dish first and you may need to keep it in the oven longer for the eggs to cook.

      You can also skip the oven step by using a smaller skillet than the one I used and “flipping” the frittata over in the pan – let the whole thing slide out on to a plate and carefully invert the pan over the plate and then flip it. This seemed a little too tricky for me which is why I opted for the oven method.

  3. AXDA

    Have you tried artichoke hearts in the frittata?

  4. Donna A.

    I never flip over my pan frittata. I usally serve it as is. People seem to still eat it.
    Donna A.

  5. Susan

    Leftover bits of roasted vegetables are very tasty in this. Sometimes a little bit is all you have – not enough to even be a side dish. But add it with the eggs and cheese and dinner is on the table quickly. My husband is always impressed.

  6. RD

    Made this Sunday for dinner as my daughter, who does not like eggs, was babysitting.
    My wife and I loved it. My son, who likes
    eggs but not onions or sun-dried tomatoes,
    thought it was so-so. Served it with some
    crusty bread and a salad. Wonder if the
    idea for Joe’s Special came from the
    concept of frittata?

  7. stacy Dyer

    Yum…Just made this tonight. Added a few more sundried tomatoes because I love them. Delicious! Thanks for all of your great recipes!

  8. Anonymous

    Recipe looks amazing…I love goat cheese. I am hesitant to make frittatas because my last two attempts made it out of the oven beautifully but once they were cool enough to eat had become a soggy bottomed mess. The top was picture perfect but the bottom had serious moisture issues. What am I doing wrong?

  9. joe smoe

    as for the ice on the handle comment, ever hear of a “pot holder”? just a thought!

    • Elise

      Of course you use a potholder, if you remember that the handle is hot! That’s the problem. Once the pan is back on the stove top, it is very easy to forget that it had just been in the oven and the handle is still too hot to touch, as you go about being busy in the kitchen. The thing to do is to ice the handle right after you take it out of the oven, so even if you forget how hot the pan is, you won’t burn your hand by trying to pick it up by the handle.

  10. -Gil-

    Hey Joe Smoe,
    Consider this. Imagine being in a very busy commercial kitchen, or a sometimes even more stressful home kitchen situation with perhaps a couple of children thrown into the mix. Having the foresight to cool dangerously hot surfaces can literally be a life saving move. I’ve been cooking profesionally for the past 21 years, and I still occasionally get stung by the “Heat Miser”.
    Way to go Elise !!! Keep Cool…

  11. momma o

    Thanks for the receipe. I didn’t have all your ingredients or an ovensafe pan,so I subsituted and cooked it on the stove with fresh tomatoes and served it with cottage cheese. There was a little too much water during cooking, but the taste was great and the parmesean helped firm the eggs. I also add salt, pepper and garlic powder to the spinach for more flavor. Thanks for your post!

  12. Domesticated Kitten

    I finally used your Frittata recipe. Having never made it, I was somewhat hesitant with the technique, but it turned out wonderful in the end. Everyone who ate it was very impressed! I will definitely be making this again! Thank you!

  13. Laura

    I grew up eating frittatas, and I have yet to find a recipie the way my grandmother made them. We use eggs, italian bread crumbs grated pecarino/romano cheese and sauteed vegtables. Like in summer zuccini and onions or asparagus onions and mushrooms, or anything you prefer. I cook in lg skillet it is very thick, when cooked almost all the way through I slide onto a plate and invert back into pan to continue cooking. it can be served either hot or cold.Makes a great main dish or appetizer.

  14. Meghan

    Can you cook this the night before, then put it in the refrigerator and reheat it the morning of?
    Or is this a bad idea?

    In my opinion it’s best eaten right after making it. ~Elise

  15. maxjaxmom

    I have pet chickens and usually more eggs than I know what to do with and I’m always on the look out for a recipe using lots of eggs, made this tonight and loved it. So super easy and if you use frozen spinach, like we did, easy to keep the ingredients on hand. Just remember to cook the spinach mixture long enough to reduce the moisture level so it won’t be soggy.

  16. gina

    I made two spinach frittatas for Easter brunch and everyone raved about them. I subbed feta for the goat cheese and fresh tomatoes (sprinked on top after cooking) instead of sun dried. It turned out lovely and was actually quite easy. Thanks Elise!

  17. Gwynhyfar

    I’m engaged to be married this fall and have realized while I can cook…I don’t have many recipes I’ve actually tried.
    So thank you for your blog!
    I’ve only made a few recipes from it so far (the Blueberry Buckle was AMAZING, especially served warm with a scoop of ice cream) but they’ve all turned out great, even when I’ve had to make quick substitutions.
    We were out of tomatoes and parmesan cheese and had lots of leftover baked ham; so I tossed in mushrooms, provolone, cheddar, some cubed ham and chunks of mozzarella on top. It was scrumptious!

  18. mara

    Yummy, I just finished my frittata. I just sautéed the spinach with the onions, then you don’t have to worry about it being soggy & it gets a nice flavor.

  19. LCP

    This looks very delicious and I would like to make it for company next weekend, however one of my guests is lactose-intolerant. What can I use as a substitute for Parmesan cheese?

    I would make a smaller version, single serving, without the cheese just for your lactose-intolerant guest. There is no substitute for the cheese. You could add in some chopped, cooked bacon for flavor. ~Elise

  20. Loly

    Thanks for the recipe. Wanna try tonight! :)

  21. janey

    This looks and sounds so good. I’m single and this will be perfect for a smaller portion meal for one. I have never had nor made a frittata but it looks so yummy I will be making this and soon.. I may add chopped cooked bacon and saute mushrooms with the spinach and onion.
    It looks like a quiche without the crust and i love quiche, I have made a wide variety of them. This sounds a lot quicker. Thanks for all the wonderful recipes, I don’t usually post about things I don’t know about but here it seems to fit just perfect for me. HA
    Oh yea, for a tip about not grabbing the hot handle of the skillet, I usually lay a paper towel on the handle to remind myself that it is hot. Then use a not-hot potholder to pick it up before moving it again. I use a iron skillet to make cornbread and once when I was about 14 I burned my hand severely and the nurse at the hospital gave me this tip. I never forgot this and have passed it on to lots of people.

  22. Jessica

    I’m not a big fan of goat cheese, will mozerella cheese ruin this recipe?

    I haven’t tried it with mozzarella, but if you do, please let us know how it turns out for you. ~Elise

  23. August

    I just made this with swiss chard instead of spinach and red bell peppers, skipped the sun dried tomatoes (didn’t have any).. The bell peppers give a nice sweetness, and I used mozzarella on top instead of goat cheese. It came out amazingly well, the mozzarella on top became slightly golden brown and delicious. What a versatile recipe! Thanks!

  24. Franikamin

    Made this recipe tonight. Delicious! It was fast, easy, and perfect. We will make this again.

  25. Tina

    This was delicious. I used my cast iron skillet, which I had never used before, and was delighted with the results. Next time I will add some bacon or maybe Italian sausage.

  26. Clarissa

    I made this yesterday and it was delish!!! My kids don’t usually like trying new things. Left out the garlic and added shredded parmesan as a garnish. So easy to make. I will definitely be making this again. Thanks for the recipe.

  27. LadybugRed10

    My first attempt at a frittata and my whole family loved it!!! Instead of the sun dried tomatoes, I used finely diced ham and instead of goat cheese, I used shredded cheddar. It was so easy and super delicious!! I cooked it in my iron skillet. Thank you so much for sharing the recipe with photos.

  28. Luther

    This is great, one of my favourite meals. My uncle taught me how to make it, but I didn’t know what it was until finding the recipe on this website. I just used a microwave to cook the egg and cheese with the spinach, etc. but want to try the way it is prepared here, as it looks much more delicious.

  29. roseW

    my 16 year old spent the weekend. On Sunday morning I got up and looked in the fridge, I had 3 dozen eggs, and a Jumbo family-sized bag of spinach. Well of course I googled recipes using eggs and spinach, came upon your recipe and made it. I was hoping that using frozen spinach instead of fresh wouldnt affect it, but it came out beautifully! THANKS!

  30. Jena

    Another trick for a hot pan handle: Slide your oven mitt over the handle. That way, if you try to pick it up, you’re protected, and the oven mitt isn’t going anywhere. I burned my hand in my teens, too, and I’ve NEVER forgotten it! OUCH!!

  31. joanE

    i wilt the veggies slightly in the microwave, putting veggies i.e. onion, greens and fresh chopped tomatoes on a paper plate lined with paper towels for about 2 minutes and let them cool until i am ready to cook. This eliminates them from emitting too much water. I use a regular skillet – non non-stick – and set it on the counter for about a minute and it never sticks for me.

  32. Jenn

    Uh, before you do this, make sure your skillet is either cast iron, or has a very strong handle.
    Otherwise, you might end up grabbing the handle to pull it out and the handle snap in two, causing you to almost spill your dish, ruin, your skillet, and splattered egg all over like I did. In my brand new oven.
    Otherwise, tastes fantastic, and looks exactly like the photos.

  33. Annie

    Win. Thanks for sharing this.

  34. Constance

    A delightful combination of yummy foods. We’re between a veggie farm and a goat farm – tomatoes and cheese aplenty! A big hit Sunday morning for gluten-issue guests at our B&B.
    Many thanks for sharing – and for the person who put it up on Pinterest!

  35. Sally Parrott Ashbrook

    Made a version of this tonight to use up veggies in our fridge before we go on a trip. Delicious.

  36. Mei

    Thank you Elise. Another keeper here.

  37. Rina

    Thanks for posting this recipe. I served this to my friends (with a few improvisations) during afternoon tea, and everyone loved it. I used cream instead of milk and added a pinch of chili flakes with the onions. Rather than boil or steam the spinach, I wilted it by stirring it batches into the cooked onion/garlic mixture over medium high heat. The sundried tomatoes were a great accent. Next time I may add artichoke hearts as well.

  38. Natasha Kline

    Lacking an oven-proof skillet, I made this in my Dutch Oven, and it turned out very, very well! Thanks for the delicious recipes!

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