Spinach Frittata

Our favorite frittata recipe comes to the rescue for easy, fast meals any time of day. This spinach frittata recipe uses fresh spinach, onion, garlic, Parmesan and goat cheeses, and sun-dried tomatoes.

Spinach Frittata recipe
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 Key to Making a Frittata

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 prewashed 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.



Watch This Savory Spinach Frittata Recipe

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 as a crustless quiche.

Unlike an omelette, 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 five 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 sounds 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

From the Editors Of Simply Recipes

Spinach Frittata

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 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 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 (or use baby spinach)

  • 2 ounces (56g) goat cheese


  1. Whisk together the eggs, milk, Parm, salt, and pepper:

    In a mixing bowl, whisk together the eggs, milk, and Parmesan cheese. Stir in the salt and pepper. Set aside.

    egg mix for frittata recipe
    Elise Bauer
  2. Saute the onions, then the garlic:

    Heat olive oil in an ovenproof, stick-free skillet on medium heat. Add the onion and saute until translucent, about 4 to 5 minutes. Add the garlic and the sun-dried tomatoes (if using), and cook a minute more.

    sautéing onion for frittata
    Elise Bauer
  3. Add the chopped spinach:

    Add the spinach a handful at a time. Use tongs to mix with the onion. As the fresh spinach begins to wilt and make room in the pan, add more of the spinach to the pan.

    fresh spinach frittata recipe
    Elise Bauer
    wilted spinach for frittata
    Elise Bauer
  4. 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 onion.

    homemade spinach frittata
    Elise Bauer
    using spatula to get egg mixture to flow underneath while cooking frittata
    Elise Bauer

    Use a spatula to lift up the spinach mixture along the sides of the pan to let the egg mixture flow underneath.

  5. Sprinkle with goat cheese:

    Sprinkle bits of goat cheese over the top of the frittata mixture.

    spinach goat cheese frittata
    Elise Bauer
  6. Lower the 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. Preheat the broiler.

    how long to cook a frittata
    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.

    finishing frittata under broiler
    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. Or use oven mitts to handle.

    Cut into wedges to serve.

Nutrition Facts (per serving)
317 Calories
23g Fat
7g Carbs
21g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 317
% Daily Value*
Total Fat 23g 29%
Saturated Fat 8g 39%
Cholesterol 432mg 144%
Sodium 540mg 23%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 21g
Vitamin C 17mg 86%
Calcium 218mg 17%
Iron 4mg 22%
Potassium 540mg 11%
*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.