This frittata and spinach dish is a versatile Italian-style egg bake that combines fluffy eggs with tender spinach, onions, and cheese in a single skillet. It works beautifully for breakfast, brunch, or a light dinner, and it comes together in about 30 minutes with minimal cleanup. The key is gently cooking the eggs over low heat so they stay creamy, then finishing under the broiler for a golden top.
Ingredients
- 8 large eggs
- 1/4 cup (60 ml) whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30 ml) olive oil, divided
- 1 small yellow onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 5 oz (140 g) fresh baby spinach (about 5 packed cups)
- 1/2 cup (50 g) grated Parmesan cheese
- 4 oz (115 g) feta cheese, crumbled (optional)
Instructions
- Preheat the oven broiler with a rack about 6 inches (15 cm) from the top.
- In a medium bowl, whisk the eggs, milk, salt, and pepper until completely combined and slightly frothy. Set aside.
- Heat 1 tablespoon of olive oil in a 10-inch (25 cm) oven-safe skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 4 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Add the spinach in handfuls, stirring constantly. It will wilt quickly. Cook until all spinach is wilted and any liquid has evaporated, about 2–3 minutes. Remove the skillet from heat and let cool for 2 minutes.
- Pour the egg mixture over the spinach mixture. Stir gently to distribute the spinach evenly. Sprinkle the Parmesan and feta (if using) over the top.
- Return the skillet to medium-low heat. Cook without stirring until the edges are set but the center is still slightly runny, about 8–10 minutes. The eggs should be mostly set but still moist on top.
- Transfer the skillet to the broiler and broil for 2–3 minutes, until the top is puffed and golden brown. The eggs should be fully set and reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer.
- Let the frittata rest in the skillet for 5 minutes before slicing. Serve warm or at room temperature.
Tips
- Use a well-seasoned or nonstick skillet to prevent sticking. If your skillet is not oven-safe, wrap the handle in a double layer of foil before broiling.
- Don’t overcook the eggs on the stovetop. The center should still look a bit wet when you move it to the broiler; it will finish cooking quickly under the heat.
- Drain the spinach well after wilting. Excess moisture will make the frittata watery. If your spinach releases a lot of liquid, press it with a spatula and pour off the liquid before adding the eggs.
- Substitute other greens like Swiss chard, kale, or arugula. Heartier greens like kale will need an extra minute of cooking to soften.
Serving Suggestions
Slice the frittata into wedges and serve with a side salad of mixed greens dressed with lemon vinaigrette. It also pairs well with crusty bread or roasted potatoes for a heartier meal. For brunch, offer it alongside fresh fruit and a mimosa or coffee.
Variations
- Add cooked meat: Fold in 1/2 cup of cooked crumbled sausage, diced ham, or bacon before pouring in the eggs.
- Swap the cheese: Use shredded cheddar, Gruyère, or goat cheese instead of feta for a different flavor profile.
- Add herbs: Stir in 2 tablespoons of chopped fresh dill, chives, or basil with the eggs for extra freshness.
- Make it dairy-free: Omit the cheese and use unsweetened almond milk or water instead of milk. The texture will be slightly less creamy but still delicious.
Storage and Reheating
Refrigerate leftover frittata in an airtight container for up to 3 days. To reheat, place a slice in a skillet over medium-low heat for 2–3 minutes per side, or microwave on a plate for 1–2 minutes until hot. The frittata also freezes well for up to 2 months; wrap individual slices in plastic wrap and thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen spinach? Yes, thaw 10 oz (280 g) of frozen chopped spinach and squeeze out as much water as possible. Add it to the skillet after the onion is cooked and heat through for 1–2 minutes before adding the eggs.
Why is my frittata watery? This usually happens when the spinach isn’t drained well or the eggs are cooked too slowly over low heat, causing them to release moisture. Make sure to cook off the spinach liquid and use medium-low heat.
Can I make this ahead of time? Yes, you can make the frittata completely and refrigerate it. Serve it cold or reheat gently. It also works well as a make-ahead breakfast, just reheat individual slices in the morning.
What if I don’t have an oven-safe skillet? You can cook the frittata entirely on the stovetop: cover the skillet with a lid and cook on low heat for 10–12 minutes until the center is set. Alternatively, transfer the egg mixture to a greased baking dish and bake at 375°F (190°C) for 20–25 minutes.
Can I use egg whites only? Yes, use 6 egg whites (about 3/4 cup) plus 2 whole eggs for a lighter version. The texture will be a bit less rich, but the dish will still hold together.
How do I know when the frittata is done? The center should be just set and no longer jiggle when you shake the pan. For food safety, the internal temperature should reach 160°F (71°C) as measured with a food thermometer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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