Spinach frittata comes to the rescue for a fast meal any time of day.
Looking for the perfect egg dish for a weekend brunch or weeknight “breakfast for dinner?”
Thinkfrittata, an Italian open-facedomeletteof sorts, or an eggycrustless quiche.
Simply Recipes / Annika Panikker
Eggs love low, gentle heat; more of their moisture is retained that way.
I added some chopped sun-dried tomatoes too, for a little extra umami, though that’s not required.
The Best Cheeses To Use in a Frittata
Goat cheese adds a lovely tang to the frittata.
Simply Recipes / Annika Panikker
Just add a little squeeze of lemon juice for some acidity.
Whats a Frittata?
you could think of a frittata as a crustless quiche.
Simply Recipes / Annika Panikker
Unlike an omelette, a frittata has the fillings mixed and cooked in with the egg mixture.
The beauty of a frittata is that it’s a shareable dish, while omelettes are usually made individually.
The steam in the pan will slowly loosen the frittata as it rests.
Simply Recipes / Annika Panikker
Then, run a rubber or silicone spatula around the edges to loosen.
To Freeze or Not to Freeze
This recipe does not freeze that well.
Defrost it, and squeeze out most of the moisture with paper towels.
Simply Recipes / Annika Panikker
If youre using bunches of fresh mature spinach, clean it thoroughly first.
Swirl the spinach leaves with your hands to dislodge the dirt.
Drain and repeat until the leaves are clean.
Simply Recipes / Annika Panikker
Cut out and discard any thick stems.
Use a salad spinner to thoroughly dry the leaves.
you might use up to a pound of spinach if you want.
Simply Recipes / Annika Panikker
Stir in the salt and pepper.
Heat olive oil in an ovenproof, stick-free skillet on medium heat.
Add the onion and saute until translucent, about 4 to 5 minutes.
Simply Recipes / Annika Panikker
Add the garlic and the sun-dried tomatoes (if using), and cook a minute more.
Add the spinach a handful at a time.
Use tongs to mix with the onion.
Simply Recipes / Annika Panikker
Once the spinach has wilted, spread the mixture out evenly on the bottom of the pan.
Pour the egg mixture over the spinach and onion.
Sprinkle bits of goat cheese over the top of the frittata mixture.
Simply Recipes / Annika Panikker
Lower the heat to low and cover the pan.
(You may need to check a few times to see how well the frittata is setting.)
The center should still be wiggly.
Simply Recipes / Annika Panikker
Set the oven rack in the top third of the oven.
Broil for 3 to 4 minutes until the top is golden.
Remove from oven with oven mitts and let cool for several minutes.
Simply Recipes / Annika Panikker
To keep from accidentally picking it up by the handle while hot (speaking from experience, ouch!
), take a piece of ice and melt it against the pan’s handle to cool it down.
Or use oven mitts to handle.
Cut into wedges to serve.
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