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
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 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.
