Spinach Frittata

A nice meal that cooks up quick and easily.
Servings 4


  • 1 lb spinach leaves, cleaned and chopped
  • 9 eggs
  • 1/3 cup grated Parmesan cheese
  • 2 Tbsp milk
  • 2 Tbsp sun dried tomatoes, chopped
  • salt & pepper, to taste
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 3 oz goat cheese


  • Preheat oven to 400 degrees.
  • Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside.
  • In a mixing bowl, whisk together eggs, Parmesan cheese, and milk. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.
  • Sauté onions in olive oil in an ovenproof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute further. Add cooked spinach and mix in with onions and garlic.
  • 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.
  • 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. Cut into quarters to serve. Be careful of the handle since it stays hot for some time.