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Spinach Frittata Recipe

Spinach Frittata Recipe


1 lb spinach leaves (about 2 bunches), cleaned, chopped

1 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, minced

9 large eggs
2 Tbsp milk
1/3 cup grated Parmesan cheese
Sun-dried tomatoes, about 2 Tbsp chopped
Salt and freshly ground pepper to taste

3 oz goat cheese

1 Preheat oven to 400°F.

2 Cook spinach in 1/4 cup of water in a covered saucepan until just

wilted, a couple minutes. Drain water and set aside.

3 In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add

in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set


4 Sauté onions in olive oil in an oven-proof, stick-free skillet, until

translucent, about 2 minutes on medium high heat. Add garlic and sauté a

minute further. Add cooked spinach and mix in with onions and garlic.

5 Spread out spinach mixture evenly on bottom of skillet. Pour egg

mixture over spinach mixture. Use a spatula to lift up the spinach

mixture along the sides of the pan to let egg mixture flow underneath.

6 Sprinkle bits of goat cheese over the top of the frittata mixture.

When the mixture is about half set, put the whole pan in the oven. Bake

for 13-15 minutes, until frittata is puffy and golden. Remove from oven

with oven mitts and let cool for several minutes. Although the pan may

be out of the oven for a few minutes, the handle is still very hot. To

keep from accidentally picking it up by the handle while hot  take a

piece of ice and melt it against the pan's handle to cool it down.

Cut into quarters to serve. Serves four.

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