If you are searching for a dish that strikes the perfect balance between nutritious, flavorful, and effortlessly delicious, you have to try the Best Spinach Frittata Recipe Ever Recipe. This recipe comes together with simple, fresh ingredients that transform into a satisfying and comforting meal any time of day. With fluffy eggs, vibrant spinach, creamy goat cheese, and a hint of sun-dried tomato sweetness, it’s a crowd-pleaser that’s easy to prepare and even easier to enjoy.
Ingredients You’ll Need
Getting the ingredients right is the secret to making this frittata taste incredible, yet the list remains wonderfully straightforward. Each component plays a crucial role, whether adding depth of flavor, a silky texture, or a pop of color that makes the dish inviting and wholesome.
- 9 large eggs: The rich, protein-packed base that makes the frittata hearty and fluffy.
- 2 tablespoons whole milk: Helps keep the eggs tender and smooth after cooking.
- 1/3 cup grated Parmesan cheese: Adds a sharp, nutty flavor and enhances browning.
- 1/4 teaspoon fine sea salt: Essential for seasoning and bringing out natural flavors.
- 1/8 teaspoon freshly ground black pepper: Gives a mild spicy kick that balances the creaminess.
- 2 tablespoons extra virgin olive oil: For sautéing and enriching the overall taste with a fruity undertone.
- 1 medium onion, finely chopped: Offers a lovely sweetness after caramelizing slightly.
- 1 large garlic clove, minced: Infuses the dish with a warm, aromatic base.
- 8 ounces fresh spinach, coarsely chopped: The star vegetable that keeps this frittata bright and full of nutrients.
- 2 ounces goat cheese, crumbled: Introduces tangy creaminess that melts beautifully throughout.
- 2 tablespoons sun-dried tomatoes, chopped (optional): Adds bursts of concentrated sweetness and a lovely texture contrast.
How to Make Best Spinach Frittata Recipe Ever Recipe
Step 1: Prepare the Egg Mixture
Start by whisking together the eggs, milk, and Parmesan cheese in a large bowl. This mixture forms the creamy, luscious base for your frittata. Don’t forget to season it with the fine sea salt and freshly ground black pepper — these small touches make a big difference in flavor. Setting this mixture aside allows you to focus on the rest of the components without rushing.
Step 2: 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 the onions become translucent and sweet. Next, toss in the minced garlic and sun-dried tomatoes if you’re using them. Cook everything for another minute to release those wonderful aromas and meld the flavors.
Step 3: Wilt the Spinach
Adding the spinach in batches allows you to control the wilting process. Use tongs to toss the spinach leaves with the onion and garlic. As the spinach softens and shrinks, keep adding more until all of it is incorporated. This step softens the greens just right, locking in their vibrant green color and fresh taste.
Step 4: Combine with the Egg Mixture
Evenly spread the spinach mixture across the skillet for a consistent layer of veggies. Next, pour the egg mixture over the top, making sure it drapes evenly. Gently lift the edges of the spinach so the egg can seep beneath, which helps in cooking the frittata evenly and binding everything together beautifully.
Step 5: Add Goat Cheese and Cook
Sprinkle the crumbled goat cheese across the top for those delightful pockets of tangy creaminess. Lower the heat and cover the skillet to cook the frittata gently for about 10 to 13 minutes. You want the edges to be set and the center slightly jiggly, signaling the perfect soft texture you’re aiming for.
Step 6: Broil to Finish
To add that irresistible golden crust on top, preheat your broiler and place the oven rack in the upper third of the oven. Broil the frittata for 3 to 4 minutes until the surface is lightly browned and bubbly. Be sure to watch it closely so it doesn’t burn. Once done, remove from the oven and let the frittata rest for a few minutes before slicing and serving.
How to Serve Best Spinach Frittata Recipe Ever Recipe
Garnishes
A simple garnish can elevate this dish from everyday to special. Fresh herbs like chopped parsley or basil bring a fresh pop of color and brightness. A light drizzle of extra virgin olive oil or a sprinkle of flaky sea salt on top adds an elegant finishing touch that makes each bite sing.
Side Dishes
This spinach frittata pairs wonderfully with a crisp green salad dressed in lemon vinaigrette, which adds a refreshing contrast. Roasted potatoes or crusty bread make fantastic companions too, providing extra texture and heartiness for a well-rounded meal.
Creative Ways to Present
For brunch gatherings, cut the frittata into small squares and serve on decorative platters with toothpicks for easy grabbing. Alternatively, assemble individual portions in mini skillets or ramekins for a charming presentation that will wow your guests every time.
Make Ahead and Storage
Storing Leftovers
The Best Spinach Frittata Recipe Ever Recipe keeps really well in the fridge for up to three days. Store leftovers in an airtight container to maintain freshness and taste. It’s great for a quick breakfast or lunch on busy days.
Freezing
If you want to save some for later, this frittata freezes beautifully. Wrap the cooled slices tightly in plastic wrap and place in a freezer-safe bag. It will keep well for up to one month, making it a perfect make-ahead option for busy weeks.
Reheating
Reheat your frittata slices gently in a microwave or oven to bring back their deliciously soft texture without drying out. Heating in the oven at 325°F for about 10 minutes or until warmed through is ideal for preserving flavor and texture.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out excess moisture before adding it to the skillet to avoid a watery frittata.
Is this recipe good for breakfast only?
Absolutely not! This Best Spinach Frittata Recipe Ever Recipe is versatile enough for brunch, lunch, light dinner, or even a snack at any time of day.
Can I substitute goat cheese with another cheese?
Certainly. Feta or ricotta are excellent alternatives that provide a similar creamy texture and tangy flavor that complements the spinach nicely.
What if I don’t have sun-dried tomatoes?
If you don’t have sun-dried tomatoes, simply omit them or substitute with roasted red peppers for a different but equally tasty twist.
Do I need an oven-safe skillet?
Yes, an oven-safe skillet ensures you can move the frittata from stovetop to broiler without transferring to another dish, making the cooking process smoother and easier.
Final Thoughts
I can’t recommend enough giving this Best Spinach Frittata Recipe Ever Recipe a try. Its vibrant flavor combination, satisfying texture, and simplicity make it a go-to recipe that you’ll want to make over and over again. Whether you’re cooking for yourself or sharing with loved ones, this frittata never fails to impress and nourish. Happy cooking!
Print
Best Spinach Frittata Recipe Ever Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Best Spinach Frittata Recipe Ever is a delicious and nutritious egg-based dish featuring fresh spinach, savory onions and garlic, tangy goat cheese, and sun-dried tomatoes. Perfect for breakfast, brunch, or a light dinner, this frittata is cooked on the stovetop and finished under the broiler to achieve a golden, flavorful top with a tender, fluffy interior.
Ingredients
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
Vegetable 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. Add the salt and freshly ground black pepper, stirring gently. Set this mixture aside.
- Cook the Onion and Garlic: Heat the 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: Add 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, continue adding 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 and let the frittata cool for several minutes before serving.
Notes
- Use an oven-safe skillet to easily transfer from stovetop to oven.
- Sun-dried tomatoes are optional but add a nice depth of flavor.
- You can substitute goat cheese with feta or ricotta if preferred.
- Ensure the eggs are not overcooked in the stovetop step; they should still be slightly jiggly before broiling.
- Let the frittata rest a few minutes after cooking to set fully and improve slicing.
