Spinach Frittata

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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.

Spinach Frittata Recipe

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  • 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.

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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.

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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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Showing 4 of 40 Comments

  • Diane

    I added grated carrot and topped it w chopped fresh tomatoes since I did not have sun dried on hand. The broiler on low set the top nicely for me ( with the handle sticking out of the oven).

  • 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!

  • 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.

  • 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.

  • 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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