Description
This Best Spinach Frittata Recipe Ever is a delightful and nutritious egg-based dish featuring fresh spinach, tangy goat cheese, and savory sun-dried tomatoes. Cooked gently on the stovetop and finished under the broiler, this frittata offers a fluffy, flavorful meal perfect for breakfast, brunch, or a light dinner.
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 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, whole milk, and grated Parmesan cheese until thoroughly combined. Then add the sea salt and freshly ground black pepper, stirring gently to mix. Set this mixture aside.
- Cook the Onion and Garlic: Heat the extra virgin 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 translucent. Next, add the minced garlic and chopped sun-dried tomatoes (if using), cooking for an additional minute to release their flavors.
- Wilt the Spinach: Add the coarsely chopped spinach to the skillet in batches, tossing with tongs to mix with the onion and garlic. Continue adding spinach in handfuls, allowing it to wilt and reduce in volume before adding more, until all spinach is incorporated evenly.
- Combine with the Egg Mixture: Evenly spread the spinach and onion mixture across the skillet. Pour the prepared egg mixture over the vegetables to cover evenly. Use a spatula to gently lift edges of the spinach so the egg mixture seeps beneath, ensuring uniform cooking.
- Add Goat Cheese and Cook: Sprinkle the crumbled goat cheese evenly over the top of the frittata. Reduce the heat to low, cover the skillet with a lid, and cook gently for 10 to 13 minutes. Cook until the edges are set and firm but the center remains slightly jiggly.
- Broil to Finish: Preheat your oven’s broiler and place the oven rack in the upper third position. Transfer the skillet to the oven and broil for 3 to 4 minutes, or until the top becomes lightly golden and slightly crisp. Remove the skillet from the oven and allow the frittata to cool for several minutes before slicing and serving.
Notes
- Use an oven-safe skillet to easily transfer from stovetop to broiler.
- Sun-dried tomatoes are optional but add a nice tangy flavor.
- Be careful not to overcook under the broiler; watch closely to prevent burning.
- Leftover frittata can be refrigerated and enjoyed cold or reheated.
- To make this dish vegetarian, ensure the Parmesan and goat cheese are free from animal rennet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
