Spinach Frittata

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

Spinach Frittata
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.

Spinach Frittata
Elise Bauer

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

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 4 servings

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 tablespoons milk

  • 1/3 cup grated Parmesan cheese (about 1 ounce, 30g)

  • 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

  • Sun-dried tomatoes, about 2 tablespoons chopped, optional

  • 8 ounces (225g) fresh spinach (or more), chopped (can use baby spinach)

  • 2 ounces (56g) 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.

    Elise Bauer
  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.

    Elise Bauer
  3. 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 there is more room in the pan, add more of the fresh chopped spinach to the pan.

    Elise Bauer
    Elise Bauer
  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.

    Elise Bauer
    Elise Bauer

    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.
    Elise Bauer
  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.

    Elise Bauer
  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.

    Elise Bauer

    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.

Spinach Frittata
Elise Bauer
Nutrition Facts (per serving)
317 Calories
23g Fat
7g Carbs
21g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 317
% Daily Value*
Total Fat 23g 29%
Saturated Fat 8g 39%
Cholesterol 432mg 144%
Sodium 541mg 24%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 21g
Vitamin C 17mg 87%
Calcium 219mg 17%
Iron 4mg 22%
Potassium 542mg 12%
*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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.