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Spinach Frittata

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  • Author: Myles
  • Total Time: 50 minutes
  • Yield: 4 1x


This Spinach Frittata makes a lovely breakfast meal. It is also an excellent option for brunch, lunch, or even a light dinner. Stuffed with baby spinach or regular spinach with delicious cheeses, your meal will certainly be more delightful than you think. Plus, it is super healthy!



9 large eggs

2 tablespoons milk

1/3 c. Parmesan cheese (grated)

1/4 tsp. salt

1/8 tsp. freshly ground pepper

2 tablespoons extra virgin olive oil

1 c. onion (chopped)

1 large clove garlic (minced)

8 oz. fresh spinach (chopped)

2 oz. goat cheese

2 tablespoons sun-dried tomatoes (optional)


  1. Whisk together eggs, Parmesan cheese, and milk in a mixing bowl. Season with salt and pepper and then set aside.
  2. In a non-stick skillet on medium heat, heat olive oil. Add the onions and cook for about 4 to 5 minutes or until translucent.
  3. Add the garlic and sun-dried tomatoes and cook for 1 more minute.
  4. Add the spinach and mix using a thong. Once the spinach starts to wilt, you can add more as long as there is still room in the pan.
  5. Once the spinach has wilted, spread the egg mixture evenly on the bottom of the pan.
  6. Pour the Parmesan mixture over the spinach and onions.
  7. Sprinkle goat cheese over the frittata.
  8. Reduce the heat and cover the pan. Cook the frittata for about 10 to 13 minutes or until all but the center is set.
  9. Preheat the broiler.
  10. Broil the frittata for about 3 to 4 minutes or until the top is golden.
  11. Remove from the oven and let cool for a few minutes.
  12. Cut into wedges and serve.


  • You can use fresh baby or regular spinach.
  • The sun-dried tomatoes can be omitted.
  • Make sure to use an oven-proof skillet.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes