Description
This savory spinach frittata is a fluffy, flavorful breakfast dish perfect for any morning table. Combining fresh spinach, sun-dried tomatoes, and creamy goat cheese, it’s cooked on the stovetop before being broiled to golden perfection. Rich with Parmesan and infused with garlic and onion, it offers a satisfying and nutritious start to your day in just 40 minutes.
Ingredients
Scale
Egg Mixture
- 9 large eggs
- 2 tablespoons milk
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Vegetables and Cheese
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 large clove garlic, minced
- 2 tablespoons chopped sun-dried tomatoes (optional)
- 8 ounces fresh chopped spinach
- 2 ounces goat cheese, crumbled
Instructions
- Whisk Egg Mixture: In a mixing bowl, whisk together eggs, milk, Parmesan cheese, salt, and pepper until the mixture becomes nice and frothy, ensuring a fluffy texture in your frittata.
- Sauté Onion: Heat olive oil in an ovenproof skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened and slightly translucent, bringing out its natural sweetness.
- Add Garlic and Sun-Dried Tomatoes: Stir in the minced garlic and sun-dried tomatoes, cooking for about 1 minute to release their aromas and flavors.
- Wilt Spinach: Gradually add the chopped spinach to the skillet, stirring frequently until the leaves wilt down and reduce in volume.
- Combine and Pour Egg Mixture: Spread the spinach mixture evenly across the pan and slowly pour the prepared egg mixture over the top, making sure it covers the filling evenly.
- Lift and Incorporate: Using a spatula, gently lift the spinach mixture along the sides of the pan to allow the egg mixture to seep underneath for even cooking.
- Add Goat Cheese: Sprinkle the crumbled goat cheese generously over the top to add a creamy tangy flavor as the frittata cooks.
- Cook Covered on Stove: Lower the heat to low and cover the skillet. Cook for 10 to 13 minutes until the eggs are mostly set but still slightly soft in the center.
- Broil for Finish: Preheat your broiler and place the skillet under it for 3 to 4 minutes until the top is golden, slightly puffed, and cooked through.
- Rest and Serve: Remove the frittata from the oven and let it cool for several minutes before cutting into wedges and serving warm.
Notes
- You can omit sun-dried tomatoes if you prefer a milder flavor or substitute with roasted red peppers.
- Use an ovenproof skillet to ensure safe broiling – cast iron works well.
- Cook over low heat before broiling to avoid burning the bottom of the frittata.
- This dish pairs well with a fresh salad or crusty bread for a complete breakfast or brunch.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
