Spinach Frittata

0 Comments 01 August 2011

By Hairee Lee

You will be amazed by this frittata. Savory, eggy, with a touch of tang from the feta cheese, everyone, myself included, was totally bowled over by this dish served during Dinner 12: Sunday Brunch. Laura served it on the large Pillivuyt round serving tray and garnished it with freshly sliced tomatoes.

Spinach Frittata
Serves 8


  • 1 pound spinach leaves (about 2 bunches), cleaned, chopped
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 large clove garlic, minced
  • 9 large eggs
  • 2 tablespoons milk
  • 1/3 cup grated Parmesan cheese
  • Sun-dried tomatoes, about 2 tablespoons chopped
  • Salt and freshly ground pepper to taste
  • 3 ounces 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.
  4. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.
  5. Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat.
  6. Add garlic and cook a minute further. Add cooked spinach and mix in with onions and garlic.
  7. Spread out spinach mixture evenly on bottom of skillet.
  8. 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.
  9. Sprinkle bits of goat cheese over the top of the frittata mixture.
  10. 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.
  11. 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.
  12. Cut into quarters to serve. Serves four.

Recipe adapted from Simply Recipes.

Photographs by Nathan Brescia.

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