Description
This Best Spinach Frittata Recipe Ever is a delicious, protein-packed dish featuring fluffy eggs combined with fresh spinach, savory onions, garlic, and creamy goat cheese. Perfect for breakfast, brunch, or a light dinner, this frittata is cooked on the stovetop then finished under the broiler for a golden top, offering a perfect balance of texture and flavors in just 40 minutes.
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 & 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 salt and freshly ground black pepper, stirring gently. Set the 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, tossing with tongs to mix with the onion mixture. As the spinach wilts and reduces in volume, continue adding more until all spinach is incorporated.
- Combine with the Egg Mixture: Spread the spinach mixture evenly in the skillet. Pour the prepared egg mixture over the vegetables, ensuring even distribution. Use a spatula to gently lift the edges of the spinach mixture, allowing the egg mixture to flow underneath.
- Add Goat Cheese and Cook: Scatter the crumbled goat cheese evenly on top of the frittata. Reduce heat to low, cover the skillet, and cook for 10–13 minutes 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 until the top is lightly golden.
- Rest 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 seamlessly transfer from stovetop to oven.
- Spinach can be substituted with kale or Swiss chard for a different flavor twist.
- Sun-dried tomatoes are optional but add a nice depth of flavor and color.
- Brush the skillet lightly with oil if you prefer a less oily surface.
- Letting the frittata rest after broiling helps it firm up and makes slicing easier.
- Serve with a side salad or crusty bread for a complete meal.
