Spinach Frittata
Spinach frittata is a versatile, nutrient-packed dish that transitions seamlessly from a hearty breakfast to a satisfying dinner. Its vibrant flavors come from fresh spinach, creamy goat cheese, and sun-dried tomatoes, making every bite a delightful experience.
Perfect for busy days or relaxed weekends, this frittata is a one-pan wonder that combines simplicity with sophistication. Its balance of creamy eggs, tangy Parmesan, and earthy spinach ensures it’s as wholesome as it is delicious.
Whether you’re a novice in the kitchen or a seasoned cook, this recipe’s approachable steps and minimal prep time will have you whipping up a masterpiece in no time.
Spinach Frittata Ingredients: A Symphony of Flavors
Fresh Spinach
The vibrant heart of this frittata, spinach brings a tender, earthy balance that pairs beautifully with the creamy and tangy elements.
Eggs
The rich and velvety foundation, eggs create a luscious texture that holds the dish together with elegance.
Parmesan Cheese
Adding a touch of sharp, nutty depth, Parmesan infuses the frittata with irresistible savory notes.
Goat Cheese
Creamy and tangy, this ingredient elevates each bite with its luxurious richness.
Onion and Garlic
These aromatic staples provide a sweet, savory base, enriching the dish with subtle complexity.
Spinach Frittata Recipe Enhancements
Recipe Tips
- Choosing the Right Spinach
For optimal flavor and texture, use fresh baby spinach or mature spinach that has been thoroughly cleaned. Baby spinach has a delicate, tender flavor, while mature spinach adds a more robust, earthy note. To avoid grit, rinse leaves multiple times in cold water, using a salad spinner to ensure they’re completely dry before cooking. Dry spinach ensures the frittata doesn’t turn watery. - Perfecting the Egg Mixture
Whisking the eggs well is key to achieving a fluffy frittata. Incorporate air as you whisk to create a light texture. Add milk for creaminess, but avoid overdoing it, as too much liquid can make the frittata soggy. Parmesan adds a sharp, nutty flavor that pairs beautifully with the spinach, so don’t skip it! - Cook Low and Slow
To prevent the frittata from burning or drying out, cook it on low heat. Covering the pan helps distribute the heat evenly, ensuring the eggs cook gently. Broiling at the end not only sets the center but also creates a golden, appetizing top.
What to Serve with Spinach Frittata
- Mixed Green Salad
A fresh, crisp salad with a tangy vinaigrette complements the creamy frittata beautifully. The acidity cuts through the richness, creating a balanced meal. Add cherry tomatoes or cucumbers for an extra burst of flavor. - Crusty Bread or Garlic Toast
Pair your frittata with warm, crusty bread or toasted garlic baguette slices. These provide a satisfying crunch and make it easy to scoop up every last bite. - Roasted Potatoes
Oven-roasted potatoes with a hint of rosemary and olive oil make for a hearty, comforting side. Their golden, crispy texture contrasts wonderfully with the soft frittata.
Frequently Asked Questions (FAQ)
- Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Thaw it completely, then squeeze out excess water before adding it to the skillet to avoid a watery frittata. - How do I store leftover frittata?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave for a quick and easy meal. - Can I make this recipe dairy-free?
Absolutely! Replace Parmesan and goat cheese with dairy-free alternatives or nutritional yeast for a cheesy flavor. Skip the milk or use a plant-based substitute. - What pan should I use?
An ovenproof, non-stick skillet is ideal for this recipe. Avoid using pans with plastic handles unless they’re specifically oven-safe. This ensures a smooth transition from stovetop to broiler.
Spinach Frittata
Spinach frittata is a versatile, nutrient-packed dish that transitions seamlessly from a hearty breakfast to a satisfying dinner. Its vibrant flavors come from fresh spinach, creamy goat cheese, and sun-dried tomatoes, making every bite a delightful experience.
Ingredients
- 9 large eggs
- 2 tablespoons whole milk
- 1/3 cup grated Parmesan cheese approximately 30g
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 medium onion finely chopped (about 1 cup)
- 1 large garlic clove minced
- 8 ounces 225g or more fresh spinach, coarsely chopped (baby spinach may be used as an alternative)
- 2 ounces 56g goat cheese, crumbled
- 2 tablespoons sun-dried tomatoes chopped (optional)
Instructions
- Prepare the Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, and Parmesan cheese until thoroughly combined. Add the salt and freshly ground pepper, stirring gently to incorporate. Set this mixture aside.
- Cook the Onion and Garlic
- Heat olive oil in an oven-safe, non-stick skillet over medium heat. Sauté the chopped onion for 4–5 minutes until translucent. Add the minced garlic and sun-dried tomatoes, if using, and cook for an additional minute.
- Wilt the Spinach
- Introduce the spinach to the skillet in batches, adding handfuls at a time. Use tongs to toss the leaves with the onion mixture. As the spinach wilts and reduces in volume, add more until all the spinach is incorporated.
- Combine with the Egg Mixture
- Spread the spinach mixture evenly across the skillet. Pour the prepared egg mixture over the vegetables, ensuring it is evenly distributed. Use a spatula to gently lift the edges of the spinach mixture, allowing the egg mixture to seep beneath.
- Add Goat Cheese and Cook
- Scatter the crumbled goat cheese evenly across the top of the frittata. Reduce the heat to low, cover the skillet, and cook for 10–13 minutes, or until the edges are set but the center remains slightly jiggly.
- Broil to Finish
- Preheat the broiler and position the oven rack in the upper third of the oven. Transfer the skillet to the oven and broil for 3–4 minutes, or until the top becomes lightly golden. Remove the skillet from the oven with oven mitts and let the frittata cool for several minutes before serving.
Notes
The skillet handle will remain extremely hot after broiling. Cool it using a piece of ice or continue to handle it with mitts to avoid burns
