Looking for the perfect egg dish for a weekend brunch or weeknight “breakfast for dinner”? Think frittata, an Italian open-faced omelette of sorts, or an eggy crustless quiche.
The trick to making a frittata is to cook it low and slow on the stovetop, and then finish it under the broiler. Eggs love low, gentle heat; more of their moisture is retained that way.
Here is an easy spinach frittata we love, with a bunch of chopped up baby spinach (you can use regular spinach too, though I find the pre-washed packages of baby spinach irresistibly convenient), Parmesan, and goat cheese. I added some chopped sun-dried tomatoes too, for a little extra “umami”, though that’s not required.
Goat cheese adds a lovely tang to the frittata. If you don’t have any on hand, you can easily use jack, cheddar, Mozzarella, or gruyere. Just add a little squeeze of lemon juice for some acidity.
Enjoy!
The trick to making a frittata is to cook it low and slow on the stovetop, and then finish it under the broiler. Eggs love low, gentle heat; more of their moisture is retained that way.
Here is an easy spinach frittata we love, with a bunch of chopped up baby spinach (you can use regular spinach too, though I find the pre-washed packages of baby spinach irresistibly convenient), Parmesan, and goat cheese. I added some chopped sun-dried tomatoes too, for a little extra “umami”, though that’s not required.
Goat cheese adds a lovely tang to the frittata. If you don’t have any on hand, you can easily use jack, cheddar, Mozzarella, or gruyere. Just add a little squeeze of lemon juice for some acidity.
Enjoy!
Spinach Frittata Recipe
If using frozen spinach, use about 4 ounces. Defrost it, and squeeze out most of the moisture with paper towels.
If using fresh spinach, clean it thoroughly first. The best way to clean out the grit is to submerge the leaves into a large bowl or basin of cold water. Swirl the spinach leaves with your hands to dislodge the dirt. Drain and repeat until the leaves are clean. Cut out and discard any thick stems.
You can use up to a pound of spinach if you want.
If using fresh spinach, clean it thoroughly first. The best way to clean out the grit is to submerge the leaves into a large bowl or basin of cold water. Swirl the spinach leaves with your hands to dislodge the dirt. Drain and repeat until the leaves are clean. Cut out and discard any thick stems.
You can use up to a pound of spinach if you want.
Ingredients
- 9 large eggs
- 2 Tbsp milk
- 1/3 cup grated Parmesan cheese (about 1 ounce, 288 g)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 Tbsp olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 large clove garlic, minced
- Sun-dried tomatoes, about 2 Tbsp chopped (optional)
- 8 oz (225 g) fresh spinach (or more), chopped (can use baby spinach)
- 2 oz (56 g) goat cheese
Read More: Spinach Frittata
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