Spinach Frittata

Mother's DayGluten-FreeLow CarbFrittata

Quick and easy spinach frittata recipe with eggs, fresh spinach, onions, garlic, Parmesan and goat cheese, and sun-dried tomatoes.

Photography Credit: Elise Bauer

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.

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Spinach Frittata

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

66 Comments / Reviews

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Did you make it? Rate it!

  1. Jen

    I’ve made this dish 4-5 times and absolutely love it – as do the people I’m serving it to. I usually substitute feta cheese since it’s a staple in my fridge and sometimes add fresh tomatoes or bell peppers on top too. The last time I made it I forgot to take the lid off before putting in the broiler so it didn’t get golden, but it still tasted great. Also reheats well if there’s any left over!

    xxxxxyyyyy

  2. Lia Orchard

    Absolutely delicious and so easy to make with all ingredients on hand, with the exception of goat cheese. This is worth buying as it adds a soft, creamy texture and mild tangy flavour. Thank you for this recipe Elise, another winner!

    xxxxxyyyyy

  3. Christie

    Wonderful! Followed the recipe exactly and included the sun dried tomatoes. They really added that punch of flavor so include if you have them and like them. Didn’t specifically have goats cheese so used some crumbled feta on the top which did the trick. I’d love to try it again when I have creamy goats cheese available. Thanks! Will be making often, would make a nice light dinner with a simply dressed arugula salad.

    xxxxxyyyyy

  4. Stephanie

    What size skillet do you use for this recipe? Thanks!

    Show Replies (1)
  5. Pam

    I chopped up a medium gold potato into 1/2 inch pieces, sautéed it in olive oil, then added the onion and garlic and 4 mushrooms. Eliminated the sun dried tomatoes. I chopped up one bunch of spinach and used 3 ounces of goat cheese and then baked it in the oven at 350 for 15-20 minutes. It was SOOOO good!

    xxxxxyyyyy

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