Spinach Frittata
A Spinach Frittata is one of those easy, steady recipes you can lean on when you want something wholesome without fuss. It cooks in one pan, uses everyday ingredients, and feels just as at home on a Tuesday night as it does at weekend brunch. The texture sits somewhere between an omelet and a crustless quiche, tender and custardy, with soft greens and pockets of salty cheese. If you’ve got eggs and a bag of spinach, you’re basically halfway there.
Ingredients
- 8 large eggs
- 1/4 cup milk or half-and-half (whole milk works well)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 5 ounces fresh spinach, roughly chopped (about 5 packed cups)
- 1/2 cup crumbled feta or shredded Gruyère (choose what you love)
- 3/4 teaspoon fine sea salt, plus a pinch for the onions
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 1 tablespoon chopped fresh herbs, like parsley or chives (optional)
- Lemon zest, a little swipe, if you like brightness
Instructions
- Heat the oven to 375°F (190°C). Place a 10-inch oven-safe skillet on the stove over medium heat. Cast iron or an ovenproof nonstick pan is your friend here.
- Warm the olive oil. Add the onion with a pinch of salt and cook, stirring now and then, until translucent and starting to soften, about 4 to 5 minutes. You’re building flavor at the bottom of the pan.
- Stir in the garlic and cook for 30 seconds, just until fragrant. Don’t walk away. Garlic goes from perfect to bitter quickly.
- Add the spinach in handfuls. It will look like way too much. It isn’t. Toss gently as it wilts. If using frozen spinach, add it now and stir until warmed through. Cook off extra moisture so the frittata isn’t watery, about 2 to 3 minutes. If a lot of liquid collects, push the greens to one side and tip the pan to spoon out the excess.
- In a bowl, whisk the eggs with the milk, salt, pepper, and red pepper flakes. The color should be even and the eggs slightly frothy. Stir in the cheese, herbs, and a little lemon zest if you like that bright note.
- Spread the spinach mixture evenly in the skillet. Pour the egg mixture over the top. Use a spatula to nudge things so the cheese and greens are distributed, but don’t overmix in the pan.
- Let the frittata cook on the stovetop for 1 to 2 minutes, just until the edges begin to set. You’ll see a thin ring of firmness around the sides. This jump-starts the set and helps avoid overbaking.
- Transfer the skillet to the oven. Bake for 8 to 12 minutes, until the center is mostly set with a slight jiggle. A knife inserted near the center should come out clean, or a thermometer should read about 165°F. Try not to overbake. That’s the difference between silky and dry.
- Rest the frittata for 5 minutes. It finishes gently cooking and becomes easier to slice. Slide a spatula around the edges, lift a little to peek, then cut into wedges. Serve warm or at room temperature.