Spinach Frittata
Spinach frittata: A quick, light and healthful dish that can go from breakfast to dinner. Fresh spinach, creamy goat cheese, and sun dried tomatoes give it vibrant flavors, tasting wonderful in every bite.
A one-pan, simple-yet-sophisticated dish this frittata is ideal for busy days or lazy weekends. Its blend of creamy eggs, zingy Parmesan and nutty spinach means it’s as nourishing as it is delectable.
Whether you’re a kitchen novice or a pro cook, the easygoing instructions and little prep time needed to make this recipe will get you to work quickly for a masterpiece in no time.
Ingredients for a Classic Spinach Frittata: A Flavor Composition
Fresh Spinach
The tender, earthy heart of this frittata, spinach adds a complementary, soft touch, well matched with creamy and tangy.
Eggs
Penniless but gracious, eggs form a rich and velour base of the dish, binding the ambrosial element, holding it all together with panache.
Parmesan Cheese
Giving it the sharp, nutty depth of a frittata’s signature flavor, Parmesan imbues it with a touch of savory umami.
Goat Cheese
This ingredient adds luxurious richness to each bite, creamy and tangy.
Onion and Garlic
These aromatic staples contribute a sweet, savory base, loading the food with gentle complexity.
What I Added To Make My Frittata Recipe Better
Recipe Tips
Choosing the Right Spinach
Fresh baby spinach or thoroughly washed mature spinach for best flavor and texture. Baby spinach has a light, tender flavor, while mature spinach brings a sturdier, earthier note. To prevent grit, rinse the leaves several times in cold water, then dry them completely before cooking, perhaps using a salad spinner. Well-dried spinach makes sure the frittata doesn’t get watery.
Perfecting the Egg Mixture
For a fluffy frittata, it is important to whisk the eggs well. Whisk in air to achieve a light texture. Add milk for creaminess, but don’t go overboard; too much liquid will make the frittata soggy. Whether you use thicker or thinner pasta, it’s the Parmesan that adds a sharp nutty flavor that harmonizes beautifully with the spinach, so don’t skip it!
Cook Low and Slow
Cook it on low so that it does not burn or dry out. Placing a cover on the pan coats the heat evenly, allowing the eggs to cook low and slow. Broiling at the end not only helps to set the center, but also makes for a golden, appetizing top.
Spinach Frittata Sides
Mixed Green Salad
A light, crunchy salad with a bright vinaigrette pairs perfectly with the creamy frittata. The acidity balances the richness from the coconut milk, making a well-rounded meal. Toss in cherry tomatoes or cucumbers for a little extra zing.
Crusty Bread or Garlic Toast
Serve your frittata with warm, crusty bread, or toasted slices of a garlic baguette. They have a satisfying crunch and make it easy to scoop up every last bite.
Roasted Potatoes
Oven-roasted potatoes with a touch of rosemary and olive oil are a hearty, cozy side. Their crunchy, golden texture is the perfect foil for the gooey frittata.
Q: What is the meaning of Purple DB?
Can I use frozen spinach instead of fresh?
You can use frozen spinach, yes. Defrost it fully, then squeeze out any excess water before adding it to the skillet, so you avoid a watery frittata.
Storing leftover frittata: How to store leftover frittata
Refrigerate leftovers, in an airtight container, for up to three days. Just reheat in the oven or microwave for a very simple meal.
Do you have any dairy-free options for this recipe?
Absolutely! You can substitute Parmesan and goat cheese with nondairy cheese or nutritional yeast for that cheesy flavor. All milk or plant-based replacement.
What pan should I use?
This recipe is perfect for an ovenproof, non-stick skillet. Don’t use pans with plastic handles, unless they’re designated to be oven-safe. This makes for seamless stovetop-to-broiler transfer.
Spinach Frittata
Ingredients
Method
- Prepare the Egg Mixture
- In a large mixing bowl whisk together the eggs, milk and Parmesan cheese until well blended. Add salt and freshly ground pepper, and stir gently to mix. Reserving the mixture for later.
- Cook the Onion and Garlic
- Heat a non-stick, oven-safe skillet over medium heat and pour in the olive oil. Add the minced onion and sauté for 4 to 5 minutes, or until translucent. Stir through the minced garlic and (fresh chopped) sun-dried tomatoes (if using) and fry for a further minute to release the flavors.
- Wilt the Spinach
- Working in small batches, add the spinach to the skillet, letting each handful wilt before adding more. Toss the spinach with the onion mixture using tongs until combined. Repeat until all the spinach is added and completely wilted.
- Combine with the Egg Mixture
- Pour the spinach and onion mixture over the bottom of the skillet in an even layer. Add the egg mixture to the vegetables in an even layer. Carefully lift the edges of the spinach mixture with a spatula so the egg mixture flows under it.
- Add Goat Cheese and Cook
- Scatter the crumbled goat cheese on top of the frittata. Turn heat down to low, cover the skillet, and cook for 10 to 13 minutes, until the edges are set and the center jiggles slightly.
- Broil to Finish
- Heat the broiler, and set an oven rack in the top third of the oven. Wearing oven mitts, and taking care not to disturb the skillet too much, transfer the frittata to the oven and broil for 3 to 4 minutes, until the top is lightly golden. When it has puffed up, use oven mitts to remove the skillet from the oven, and let the frittata cool for a few minutes before serving.
