Description
This Best Spinach Frittata Recipe Ever combines fluffy eggs with fresh spinach, savory goat cheese, and Parmesan for a delicious, nutritious meal. Perfect for breakfast, brunch, or a light dinner, this frittata is cooked gently on the stovetop before finishing under the broiler for a golden, flavorful top. Featuring sautéed onions, garlic, and optional sun-dried tomatoes, it’s a versatile and easy dish that’s packed with vibrant flavors and wholesome ingredients.
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 Cheese
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 large garlic clove, minced
- 8 ounces fresh spinach, coarsely chopped
- 2 ounces 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 to create a smooth base for the frittata.
- Add Seasoning: Stir in the sea salt and freshly ground black pepper gently, then set the egg mixture aside while you prepare the vegetables.
- Cook the Onion and Garlic: Heat the olive oil in an oven-safe non-stick skillet over medium heat. Add the finely chopped onion and sauté for 4 to 5 minutes, until it turns translucent and soft.
- Add Garlic and Sun-dried Tomatoes: Stir in the minced garlic and optional chopped sun-dried tomatoes, cooking for an additional minute to release their aromas and flavors.
- Wilt the Spinach: Add the chopped spinach to the skillet in handfuls, using tongs to toss it with the onion mixture. Allow the spinach to wilt and reduce in volume before adding more, ensuring all the spinach is evenly incorporated.
- Combine with Egg Mixture: Spread the sautéed spinach mixture evenly across the skillet. Pour the prepared egg mixture over the vegetables carefully, making sure it is distributed evenly.
- Incorporate the Egg Beneath Spinach: Use a spatula to gently lift the edges of the spinach and onion mixture, allowing egg to flow underneath, which helps the frittata cook evenly.
- Add Goat Cheese and Cook: Sprinkle the crumbled goat cheese evenly over the top. Reduce the heat to low, cover the skillet, and cook for 10 to 13 minutes until the edges are set and the center is slightly jiggly.
- Broil to Finish: Preheat your oven’s broiler and adjust the rack to the upper third position. Transfer the skillet to the oven and broil for 3 to 4 minutes, or until the top becomes lightly golden and slightly crisp.
- Rest and Serve: Remove the skillet from the oven and let the frittata cool for several minutes to set before slicing and serving.
Notes
- Use an oven-safe non-stick skillet to ensure easy cooking and broiling without transferring the frittata to another dish.
- Fresh spinach wilts down significantly; adding it in batches ensures even cooking.
- Sun-dried tomatoes add a sweet, tangy flavor, but they can be omitted if preferred or unavailable.
- Covering the skillet during stovetop cooking helps the eggs cook evenly without drying out the frittata.
- Watch the broiler closely to avoid burning the top; the goal is a light golden color.
