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 Key to Making a Frittata
The trick to making a frittata is to cook it low and slow on the stove top, 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.
The Best Cheeses to Use in a Frittata
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.
What’s a Frittata?
A frittata is one of the easiest egg dishes you can make for a fancy brunch or any time of day. It's very similar to a quiche, in that both of them are egg dishes made with a mix of fillings (vegetables and/or meat and cheeses) and eggs whipped with milk or cream. You can think of a frittata like a crustless quiche.
Unlike an omelet, a frittata has the fillings mixed and cooked in with the egg mixture. The beauty of a frittata is that it's a shareable dish, while omelettes are usually made individually.
You don't even need any fancy equipment, but you do need an ovenproof skillet (like a cast-iron or metal-handled pan) for this recipe.
The Secret to Getting a Frittata Out of the Pan
Let the pan sit for 5 to 10 minutes once you take it out of the oven. The steam in the pan will slowly loosen the frittata as it rests. Then, run a rubber or silicone spatula around the edges to loosen.
If you'd like, flip the frittata upside down onto a large plate, then onto a platter, so you can easily cut and serve it right-side-up.
If that sound like too much work, you can just serve it straight from the pan.
To Freeze or Not to Freeze
This recipe does not freeze that well. We do have other egg recipes you can make ahead to freeze, like our Instant Pot Egg Bites and Cheesy Hash Egg Brown Bites, both of which can be made with spinach.
More Frittata Recipes You’ll Love
- Zucchini Ricotta Frittata
- Artichoke Leek Frittata
- Mini Muffin Frittatas
- Asparagus Frittata
- Frittata with Potatoes, Red Peppers, and Spinach
If using frozen spinach, use about 4 ounces. Defrost it, and squeeze out most of the moisture with paper towels.
If you’re using bunches of fresh mature 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. Use a salad spinner to thoroughly dry the leaves.
You can use up to a pound of spinach if you want.
9 large eggs
2 tablespoons milk
1/3 cup (about 1 ounce, 30g) grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, minced
2 tablespoons chopped sun-dried tomatoes, optional
8 ounces (225g) or more fresh chopped spinach (can use baby spinach)
2 ounces (56g) goat cheese
Whisk together the eggs, milk, Parm, salt, pepper:
In a mixing bowl, whisk together the eggs, milk, and Parmesan cheese. Stir in the salt and pepper. Set aside.
Sauté the onions, then the garlic:
Heat olive oil in an oven-proof, stick-free skillet on medium heat. Add the onions and sauté until translucent, about 4 to 5 minutes. Add the garlic and the sun-dried tomatoes (if using), and cook a minute more.
Add the chopped spinach:
Add the spinach a handful at a time. Use tongs to mix with the onions. As the fresh spinach begins to wilt and make room in the pan, add more of the spinach to the pan.
Add the egg mixture:
Once the spinach has wilted, spread the mixture out evenly on the bottom of the pan. Pour the egg mixture over the spinach and onions.
Use a spatula to lift up the spinach mixture along the sides of the pan to let the egg mixture flow underneath.
Sprinkle with goat cheese:
Sprinkle bits of goat cheese over the top of the frittata mixture.
Lower the heat, cover, and cook:
Lower the heat to low and cover the pan. Let cook on the stove top 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.
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. Or use oven mitts to handle.
Cut into wedges to serve.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 2g||6%|
|Total Sugars 2g|
|Vitamin C 17mg||86%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|