Description

This Best Spinach Frittata recipe is a simple yet flavorful egg dish packed with fresh spinach, savory onions, garlic, tangy goat cheese, and a hint of sun-dried tomatoes. It’s perfect for breakfast, brunch, or a light dinner. The frittata is cooked gently on the stovetop before being finished under the broiler to achieve a golden, slightly crisp top. Rich in protein and easy to customize, this recipe will quickly become a favorite for any occasion.

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 & Flavorings

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

2 ounces goat cheese, crumbled

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Instructions

Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, whole milk, and grated Parmesan cheese until fully combined and smooth.
Add Seasoning: Stir in the fine sea salt and freshly ground black pepper gently, then set the egg mixture aside.
Cook the Onion: Heat the extra virgin olive oil in an oven-safe non-stick skillet over medium heat, then add the finely chopped onion and sauté for 4 to 5 minutes until translucent and fragrant.
Add Garlic and Sun-Dried Tomatoes: Add the minced garlic and, if using, the chopped sun-dried tomatoes, cooking for an additional minute to blend flavors.
Wilt the Spinach: Add the spinach in batches to the skillet, tossing with tongs until each batch wilts and reduces in volume before adding more, until all spinach is cooked down.
Combine with Egg Mixture: Evenly spread the cooked spinach and onion mixture across the skillet surface, then pour the prepared egg mixture over the vegetables, ensuring even distribution.
Incorporate Egg Beneath Vegetables: Use a spatula to gently lift and separate the edges of the spinach mixture, allowing the egg mixture to flow underneath for even cooking.
Add Goat Cheese and Cook: Sprinkle the crumbled goat cheese evenly across the top of the frittata, reduce heat to low, cover the skillet, and cook for 10 to 13 minutes until the edges are set but the center is still slightly jiggly.
Broil to Finish: Preheat your oven broiler and position the oven rack in the upper third of the oven. Transfer the skillet carefully to the oven and broil for 3 to 4 minutes until the top turns lightly golden and bubbly.
Rest and Serve: Remove the skillet from the oven and allow the frittata to cool for several minutes before slicing and serving.

Notes

You can omit sun-dried tomatoes for a milder flavor or substitute with fresh tomatoes.
Use an oven-safe skillet to transition easily from stovetop to broiler.
To reheat leftovers, warm gently in the oven or microwave to maintain texture.
Feel free to swap goat cheese with feta or another soft cheese to suit your taste.
This frittata can be served warm or at room temperature.