Description
This best spinach frittata recipe is a delicious and nutritious dish perfect for breakfast, brunch, or a light dinner. Packed with fresh spinach, savory onions, garlic, and tangy goat cheese, it offers a wonderful balance of flavors and textures. Cooked on the stovetop and finished under the broiler, this frittata has a lovely golden top and tender, fluffy interior that everyone will love.
Ingredients
Scale
Egg Mixture
- 9 large eggs
- 2 tablespoons whole milk
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
Vegetables and Cooking
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 large garlic clove, minced
- 8 ounces fresh spinach, coarsely chopped
- 2 tablespoons sun-dried tomatoes, chopped (optional)
Cheese Topping
- 2 ounces goat cheese, crumbled
Instructions
- Prepare the Egg Mixture: In a large mixing bowl, whisk together eggs, whole milk, and grated Parmesan cheese until thoroughly combined. Gently stir in the sea salt and freshly ground black pepper. Set this mixture aside for later use.
- Cook the Onion and Garlic: Heat extra virgin olive oil in an oven-safe non-stick skillet over medium heat. Sauté the finely chopped onion for 4 to 5 minutes until translucent. Add the minced garlic and chopped sun-dried tomatoes (if using), and cook for another minute to release their aroma.
- Wilt the Spinach: Add the fresh spinach to the skillet in batches. Using tongs, toss the spinach leaves with the onion and garlic mixture. As the spinach wilts and reduces in volume, continue adding in more until all spinach is incorporated and cooked down.
- Combine with the Egg Mixture: Evenly spread the spinach mixture across the skillet. Pour the prepared egg mixture over the vegetables, making sure to distribute it evenly. Use a spatula to gently lift the edges of the spinach and onion mixture to allow the egg mixture to flow underneath for even cooking.
- 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 to 13 minutes or until the edges are set but the center remains slightly jiggly and tender.
- Broil to Finish: Preheat your oven broiler and position the rack in the upper third. Carefully transfer the skillet to the oven and broil the frittata for 3 to 4 minutes until the top becomes lightly golden and bubbly. Remove from the oven and let cool for several minutes before slicing and serving.
Notes
- If you don’t have sun-dried tomatoes, you can omit them or substitute with fresh cherry tomatoes for a milder flavor.
- Use an oven-safe skillet such as a cast iron or heavy non-stick pan to ensure safe transfer to the oven broiler.
- Letting the frittata rest before serving helps it set further and makes for easier slicing.
- You can substitute goat cheese for feta or ricotta if preferred.
- For a lighter version, use low-fat milk instead of whole milk.
