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
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
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.
