Spinach Frittata

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.

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4


  • 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


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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Ania

    Delicious and easy to make!


  • Kenneth

    Calories 280
    % Daily Value*
    Total Fat 21.6g 28%
    Saturated Fat 8.1g 40%
    Cholesterol 300mg 100%
    Sodium 414mg 18%
    Total Carbohydrate 5.5g 2%
    Dietary Fiber 1.7g 6%
    Total Sugars 2.2g
    Protein 18g

  • Garnett

    Great but I prefer more nutmeg.


  • Jenn

    I wish the nutrition facts were somewhere on here

  • Heather

    Superb! Decided to try it on a whim and was surprised to see that I just happened to have all the necessary ingredients. My hubby helped me assemble, because he knows it’ll bring him closer to actually ‘eating’ breakfast if he helps. It was quick and easy and we added diced Canadian bacon at the final step. We made ours in a cast iron skillet and all heat/times worked out perfectly. Will definitely add this to our breakfast rotation. Thank you!


  • Tom

    Rather good as described. Also works with bacon fat instead of vegetable oil (of course) and bacon bits, and feta instead of goat cheese in a pinch, though goat is better.

  • Doug Borchard

    Outstanding! Delicious and relatively easy to make. A huge hit at our family brunches.


  • Sprouts

    Instead of spinach, I sliced a bunch of brussels sprouts thin, tossed them with a bit of oil and then roasted them.

  • Monica Ayileka

    I used onion,garlic, red peppers, spinach, chicken and cheddar cheese.

  • Shelley

    1/3 cup hard cheese = 35 grams , what is right the caps or the grams?

    • Elise Bauer

      Hi Shelley, thanks for catching that typo! Use about 30 grams.

  • Lisa Seestedt

    This is a family favorite and we all appreciate how delicious it is. Thank you for sharing the recipe. I noticed that the recipe changed though. The old version included baking the dish in the oven versus cooking covered on stove top/broiling in the oven. The old version was more successful for us. Would you mind to offer the old version as an option?

  • Robin Taylor

    Made this tonight using spinach, parmesean cheese and bacon. Oh, yum… to die for and so easy!!!


  • Diane

    I added grated carrot and topped it w chopped fresh tomatoes since I did not have sun dried on hand. The broiler on low set the top nicely for me ( with the handle sticking out of the oven).

  • Natasha Kline

    Lacking an oven-proof skillet, I made this in my Dutch Oven, and it turned out very, very well! Thanks for the delicious recipes!

  • Franikamin

    Made this recipe tonight. Delicious! It was fast, easy, and perfect. We will make this again.


  • Rina

    Thanks for posting this recipe. I served this to my friends (with a few improvisations) during afternoon tea, and everyone loved it. I used cream instead of milk and added a pinch of chili flakes with the onions. Rather than boil or steam the spinach, I wilted it by stirring it batches into the cooked onion/garlic mixture over medium high heat. The sundried tomatoes were a great accent. Next time I may add artichoke hearts as well.

  • Sally Parrott Ashbrook

    Made a version of this tonight to use up veggies in our fridge before we go on a trip. Delicious.

  • Constance

    A delightful combination of yummy foods. We’re between a veggie farm and a goat farm – tomatoes and cheese aplenty! A big hit Sunday morning for gluten-issue guests at our B&B.
    Many thanks for sharing – and for the person who put it up on Pinterest!

  • Jenn

    Uh, before you do this, make sure your skillet is either cast iron, or has a very strong handle.
    Otherwise, you might end up grabbing the handle to pull it out and the handle snap in two, causing you to almost spill your dish, ruin, your skillet, and splattered egg all over like I did. In my brand new oven.
    Otherwise, tastes fantastic, and looks exactly like the photos.

  • joanE

    i wilt the veggies slightly in the microwave, putting veggies i.e. onion, greens and fresh chopped tomatoes on a paper plate lined with paper towels for about 2 minutes and let them cool until i am ready to cook. This eliminates them from emitting too much water. I use a regular skillet – non non-stick – and set it on the counter for about a minute and it never sticks for me.

  • Jena

    Another trick for a hot pan handle: Slide your oven mitt over the handle. That way, if you try to pick it up, you’re protected, and the oven mitt isn’t going anywhere. I burned my hand in my teens, too, and I’ve NEVER forgotten it! OUCH!!

  • roseW

    my 16 year old spent the weekend. On Sunday morning I got up and looked in the fridge, I had 3 dozen eggs, and a Jumbo family-sized bag of spinach. Well of course I googled recipes using eggs and spinach, came upon your recipe and made it. I was hoping that using frozen spinach instead of fresh wouldnt affect it, but it came out beautifully! THANKS!

  • Luther

    This is great, one of my favourite meals. My uncle taught me how to make it, but I didn’t know what it was until finding the recipe on this website. I just used a microwave to cook the egg and cheese with the spinach, etc. but want to try the way it is prepared here, as it looks much more delicious.

  • LadybugRed10

    My first attempt at a frittata and my whole family loved it!!! Instead of the sun dried tomatoes, I used finely diced ham and instead of goat cheese, I used shredded cheddar. It was so easy and super delicious!! I cooked it in my iron skillet. Thank you so much for sharing the recipe with photos.

  • Clarissa

    I made this yesterday and it was delish!!! My kids don’t usually like trying new things. Left out the garlic and added shredded parmesan as a garnish. So easy to make. I will definitely be making this again. Thanks for the recipe.

  • Tina

    This was delicious. I used my cast iron skillet, which I had never used before, and was delighted with the results. Next time I will add some bacon or maybe Italian sausage.

  • August

    I just made this with swiss chard instead of spinach and red bell peppers, skipped the sun dried tomatoes (didn’t have any).. The bell peppers give a nice sweetness, and I used mozzarella on top instead of goat cheese. It came out amazingly well, the mozzarella on top became slightly golden brown and delicious. What a versatile recipe! Thanks!

  • Jessica

    I’m not a big fan of goat cheese, will mozerella cheese ruin this recipe?

    I haven’t tried it with mozzarella, but if you do, please let us know how it turns out for you. ~Elise

    • Kathie Rouse

      I use feta cheese instead of goat cheese. It’s yummy!

  • janey

    This looks and sounds so good. I’m single and this will be perfect for a smaller portion meal for one. I have never had nor made a frittata but it looks so yummy I will be making this and soon.. I may add chopped cooked bacon and saute mushrooms with the spinach and onion.
    It looks like a quiche without the crust and i love quiche, I have made a wide variety of them. This sounds a lot quicker. Thanks for all the wonderful recipes, I don’t usually post about things I don’t know about but here it seems to fit just perfect for me. HA
    Oh yea, for a tip about not grabbing the hot handle of the skillet, I usually lay a paper towel on the handle to remind myself that it is hot. Then use a not-hot potholder to pick it up before moving it again. I use a iron skillet to make cornbread and once when I was about 14 I burned my hand severely and the nurse at the hospital gave me this tip. I never forgot this and have passed it on to lots of people.

  • LCP

    This looks very delicious and I would like to make it for company next weekend, however one of my guests is lactose-intolerant. What can I use as a substitute for Parmesan cheese?

    I would make a smaller version, single serving, without the cheese just for your lactose-intolerant guest. There is no substitute for the cheese. You could add in some chopped, cooked bacon for flavor. ~Elise

  • mara

    Yummy, I just finished my frittata. I just sautéed the spinach with the onions, then you don’t have to worry about it being soggy & it gets a nice flavor.

  • Gwynhyfar

    I’m engaged to be married this fall and have realized while I can cook…I don’t have many recipes I’ve actually tried.
    So thank you for your blog!
    I’ve only made a few recipes from it so far (the Blueberry Buckle was AMAZING, especially served warm with a scoop of ice cream) but they’ve all turned out great, even when I’ve had to make quick substitutions.
    We were out of tomatoes and parmesan cheese and had lots of leftover baked ham; so I tossed in mushrooms, provolone, cheddar, some cubed ham and chunks of mozzarella on top. It was scrumptious!

  • gina

    I made two spinach frittatas for Easter brunch and everyone raved about them. I subbed feta for the goat cheese and fresh tomatoes (sprinked on top after cooking) instead of sun dried. It turned out lovely and was actually quite easy. Thanks Elise!

  • maxjaxmom

    I have pet chickens and usually more eggs than I know what to do with and I’m always on the look out for a recipe using lots of eggs, made this tonight and loved it. So super easy and if you use frozen spinach, like we did, easy to keep the ingredients on hand. Just remember to cook the spinach mixture long enough to reduce the moisture level so it won’t be soggy.

  • Meghan

    Can you cook this the night before, then put it in the refrigerator and reheat it the morning of?
    Or is this a bad idea?

    In my opinion it’s best eaten right after making it. ~Elise

  • Laura

    I grew up eating frittatas, and I have yet to find a recipie the way my grandmother made them. We use eggs, italian bread crumbs grated pecarino/romano cheese and sauteed vegtables. Like in summer zuccini and onions or asparagus onions and mushrooms, or anything you prefer. I cook in lg skillet it is very thick, when cooked almost all the way through I slide onto a plate and invert back into pan to continue cooking. it can be served either hot or cold.Makes a great main dish or appetizer.

  • Domesticated Kitten

    I finally used your Frittata recipe. Having never made it, I was somewhat hesitant with the technique, but it turned out wonderful in the end. Everyone who ate it was very impressed! I will definitely be making this again! Thank you!

  • momma o

    Thanks for the receipe. I didn’t have all your ingredients or an ovensafe pan,so I subsituted and cooked it on the stove with fresh tomatoes and served it with cottage cheese. There was a little too much water during cooking, but the taste was great and the parmesean helped firm the eggs. I also add salt, pepper and garlic powder to the spinach for more flavor. Thanks for your post!

  • -Gil-

    Hey Joe Smoe,
    Consider this. Imagine being in a very busy commercial kitchen, or a sometimes even more stressful home kitchen situation with perhaps a couple of children thrown into the mix. Having the foresight to cool dangerously hot surfaces can literally be a life saving move. I’ve been cooking profesionally for the past 21 years, and I still occasionally get stung by the “Heat Miser”.
    Way to go Elise !!! Keep Cool…

  • joe smoe

    as for the ice on the handle comment, ever hear of a “pot holder”? just a thought!

    • Elise Bauer

      Of course you use a potholder, if you remember that the handle is hot! That’s the problem. Once the pan is back on the stove top, it is very easy to forget that it had just been in the oven and the handle is still too hot to touch, as you go about being busy in the kitchen. The thing to do is to ice the handle right after you take it out of the oven, so even if you forget how hot the pan is, you won’t burn your hand by trying to pick it up by the handle.

  • Anonymous

    Recipe looks amazing…I love goat cheese. I am hesitant to make frittatas because my last two attempts made it out of the oven beautifully but once they were cool enough to eat had become a soggy bottomed mess. The top was picture perfect but the bottom had serious moisture issues. What am I doing wrong?

  • stacy Dyer

    Yum…Just made this tonight. Added a few more sundried tomatoes because I love them. Delicious! Thanks for all of your great recipes!

  • RD

    Made this Sunday for dinner as my daughter, who does not like eggs, was babysitting.
    My wife and I loved it. My son, who likes
    eggs but not onions or sun-dried tomatoes,
    thought it was so-so. Served it with some
    crusty bread and a salad. Wonder if the
    idea for Joe’s Special came from the
    concept of frittata?

  • Susan

    Leftover bits of roasted vegetables are very tasty in this. Sometimes a little bit is all you have – not enough to even be a side dish. But add it with the eggs and cheese and dinner is on the table quickly. My husband is always impressed.

  • Donna A.

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

  • AXDA

    Have you tried artichoke hearts in the frittata?

  • Jen

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

    • Elise Bauer

      Hi Jen – Once you have cooked up the spinach and onions you can put them in a casserole dish. Pour the egg mixture over that and put that in the oven. You may need to butter the dish first and you may need to keep it in the oven longer for the eggs to cook.

      You can also skip the oven step by using a smaller skillet than the one I used and “flipping” the frittata over in the pan – let the whole thing slide out on to a plate and carefully invert the pan over the plate and then flip it. This seemed a little too tricky for me which is why I opted for the oven method.

  • 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

    • Elise Bauer

      Hi Jackie – “refrigerator velcro” – I love it! That’s exactly what they are, a great way to use up leftovers.