If you’re on the hunt for a breakfast or brunch dish that’s as vibrant in flavor as it is nourishing, look no further than this Best Spinach Frittata Recipe Ever Recipe. Packed with fresh spinach, creamy goat cheese, and a sprinkle of Parmesan, this frittata strikes the perfect balance between fluffy eggs and savory vegetables. It’s an easy-to-make, crowd-pleasing meal that’s ideal for those cozy mornings or even a light dinner. Once you try this, it just might become your go-to recipe every time you want something wholesome, delicious, and pretty enough to impress.
Ingredients You’ll Need
The beauty of this Best Spinach Frittata Recipe Ever Recipe lies in its simple yet thoughtfully chosen ingredients. Each component not only adds its own unique flavor but also contributes to the texture and color, creating a dish that’s as pleasing to the eye as it is to the palate.
- 9 large eggs: The rich base that binds everything together and giving the frittata its fluffy texture.
- 2 tablespoons whole milk: Adds creaminess and helps create a tender, moist egg mixture.
- 1/3 cup grated Parmesan cheese: Imparts a salty, nutty depth to the dish.
- 1/4 teaspoon fine sea salt: Enhances all the flavors without overpowering.
- 1/8 teaspoon freshly ground black pepper: Brings a gentle kick of spice.
- 2 tablespoons extra virgin olive oil: Perfect for sautéing the vegetables while adding a fruity richness.
- 1 medium onion, finely chopped: Contributes sweetness and texture when cooked until translucent.
- 1 large garlic clove, minced: Provides a fragrant aroma and subtle savory bite.
- 8 ounces fresh spinach, coarsely chopped: The star vegetable that adds vibrant green color and earthy flavor.
- 2 ounces goat cheese, crumbled: Offers a tangy creaminess that beautifully balances the spinach.
- 2 tablespoons sun-dried tomatoes, chopped (optional): Adds a lovely burst of umami and chewiness for extra complexity.
How to Make Best Spinach Frittata Recipe Ever Recipe
Step 1: Prepare the Egg Mixture
Start by whisking together the eggs, whole milk, and grated Parmesan cheese in a large mixing bowl. This creates the silky foundation of our frittata, ensuring that the eggs will cook up nice and fluffy with a hint of cheesiness that will make every bite crave-worthy.
Step 2: Season the Eggs
Add the fine sea salt and freshly ground black pepper to the egg mixture. These simple seasonings elevate the overall flavors without stealing the spotlight, allowing each ingredient’s natural goodness to shine through.
Step 3: Cook the Onion and Garlic
Heat the extra virgin olive oil in an oven-safe non-stick skillet over medium heat. Toss in the finely chopped onion and sauté until translucent and sweet, about 4 to 5 minutes. Then, stir in the minced garlic and, if you’re using them, the sun-dried tomatoes for another minute to build a fragrant, flavorful base.
Step 4: Wilt the Spinach
Add the fresh spinach to the skillet in batches, tossing with tongs to ensure even wilting. Watch as the vibrant green leaves shrink down and meld beautifully with the onion and garlic mixture — this step is where the dish starts looking like magic!
Step 5: Combine with the Egg Mixture
Spread the cooked spinach and onion mixture evenly across the skillet. Pour the egg mixture over the top, making sure it covers all the veggies. Gently use a spatula to lift the edges of the spinach so the eggs can seep underneath, helping everything cook evenly.
Step 6: Add Goat Cheese and Cook
Sprinkle the crumbled goat cheese evenly on top. Reduce the heat to low, cover the skillet, and cook for 10 to 13 minutes. You’ll know it’s ready when the edges are set but the center still jiggles slightly — that creamy texture is what makes this Best Spinach Frittata Recipe Ever Recipe so unforgettable.
Step 7: Broil to Finish
Preheat your broiler and position the oven rack in the upper third. Transfer the skillet carefully to the oven and broil for about 3 to 4 minutes until the top turns a beautiful golden brown. Keep an eye on it to avoid burning, and once done, remove and let it cool a bit before slicing.
How to Serve Best Spinach Frittata Recipe Ever Recipe
Garnishes
A sprinkle of freshly chopped herbs like parsley or chives can take this dish to the next level, adding a burst of freshness that contrasts perfectly with the rich goat cheese. A light dusting of extra Parmesan is also a winner for taste and presentation.
Side Dishes
This frittata is quite versatile, pairing wonderfully with a crisp green salad dressed with lemon vinaigrette or a simple bowl of mixed berries to add a sweet balance. Lightly toasted crusty bread or a few slices of ripe avocado also make excellent companions.
Creative Ways to Present
For an elegant brunch gathering, cut the frittata into neat wedges and serve each piece on small plates topped with a drizzle of chili-infused olive oil for a subtle heat. Alternatively, you can make mini frittatas in muffin tins using the same ingredients, perfect for grab-and-go meals or party appetizers.
Make Ahead and Storage
Storing Leftovers
Leftover slices of this Best Spinach Frittata Recipe Ever Recipe store beautifully in an airtight container in the refrigerator for up to 3 days, making it a fantastic option for quick breakfasts or meals throughout the week.
Freezing
If you want to keep it longer, wrap individual portions tightly in plastic wrap and place them inside a freezer-safe bag. The frozen frittata will maintain its flavor and texture for up to 1 month—just thaw overnight before reheating.
Reheating
To reheat, pop your piece in the microwave for about one minute or warm it gently in a non-stick skillet over medium heat. Avoid overheating to keep the eggs tender and the goat cheese melty without drying out the dish.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute fresh spinach with frozen spinach that has been thoroughly thawed and squeezed dry. Using frozen spinach may slightly change the texture, but it will still taste delicious and keep this recipe simple.
What other cheeses work well in this frittata?
While goat cheese gives a lovely tang, feta or ricotta are excellent alternatives. Parmesan remains essential for its savory depth, but swapping the topping cheese lets you customize to your preference.
Is this recipe suitable for any dietary restrictions?
This frittata is naturally gluten-free, making it perfect for those avoiding gluten. Just ensure that any added sides or garnishes follow your dietary needs.
Can I add other vegetables?
Absolutely! Mushrooms, bell peppers, or zucchini can be sautéed along with the onions and garlic to add extra dimension and nutrition. Just keep the moisture levels in mind to avoid a soggy frittata.
What if I don’t have an oven-safe skillet?
If you don’t have a skillet that can go from stove to oven, you can cook the egg and spinach mixture on the stove and then transfer everything to a preheated baking dish to finish under the broiler, although the cooking time might differ slightly.
Final Thoughts
This Best Spinach Frittata Recipe Ever Recipe is truly one of those dishes that feels like a warm hug on a plate—simple, fresh, and utterly satisfying. Whether you’re enjoying it for breakfast, brunch, or dinner, it has the power to brighten up any mealtime with its vibrant colors and rich flavors. Go ahead, give it a try, and watch it become a beloved staple in your kitchen just like it is in mine.
Print
Best Spinach Frittata Recipe Ever Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 4.4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Best Spinach Frittata Recipe Ever is a delicious and nutritious egg dish packed with fresh spinach, savory onions, garlic, sun-dried tomatoes, and creamy goat cheese. It’s perfect for breakfast, brunch, or a light dinner and is cooked on the stovetop before finishing under the broiler for a golden top.
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 Mixture
- 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)
Topping
- 2 ounces goat cheese, crumbled
Instructions
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, and Parmesan cheese until thoroughly combined.
- Season the Eggs: Add salt and freshly ground pepper to the egg mixture, stirring gently. Set aside.
- Cook the Onion: 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 Garlic and Sun-Dried Tomatoes: Add the minced garlic and sun-dried tomatoes, if using, and cook for an additional minute until fragrant.
- Wilt the Spinach: Add spinach in batches to the skillet. Use tongs to toss the spinach with the onion mixture until wilted before adding more batches until all spinach is incorporated and cooked down.
- Combine with Egg Mixture: Spread the spinach and onion mixture evenly across the skillet. Pour the prepared egg mixture evenly over the vegetables.
- Incorporate Eggs Beneath Vegetables: 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 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 is lightly golden.
- Cool and Serve: Remove the skillet from the oven and let the frittata cool for several minutes before slicing and serving.
Notes
- Use an oven-safe skillet to easily transfer from stovetop to oven for broiling.
- Sun-dried tomatoes are optional but add a nice tangy depth of flavor.
- Make sure not to overcook the frittata on the stovetop; it should finish cooking under the broiler.
- You can substitute goat cheese with feta or omit for a milder flavor.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
