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.

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.



  • 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


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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Showing 4 of 42 Comments

  • 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

  • Jen

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

  • AXDA

    Have you tried artichoke hearts in the frittata?

  • Donna A.

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

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