Searching for the ideal egg dish for an end of the week early lunch or weeknight dinner? this Spinach frittata, an Italian open-confronted omelet of sorts, or an eggy crustless quiche is a good choice.
The trick to making a frittata is to cook it low and slow on the stovetop, and then finish it under the broiler. Eggs love low, gentle heat,more of their moisture is retained that way.
The Best Cheeses to Use in a Spinach Frittata:
Goat cheese adds a lovely tang to the frittata. If you don’t have any on hand, you can easily use cheddar, mozzarella, or Gruyere. Just add a little squeeze of lemon juice for some acidity.
What’s a Frittata?
A frittata is one of the simplest egg dishes you can make for an extravagant early lunch or any season of day. It’s basically the same as a quiche, in that the two of them are egg dishes made with a blend of fillings (vegetables or potentially meat and cheeses) and eggs whipped with milk or cream. You can consider a frittata a crustless quiche.
Spinach Frittata recipe Ingredients:
- 9 large eggs
- 2 tablespoons milk
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 1 cup medium onion, chopped
- 1 clove garlic
- 2 tablespoons chopped sun-dried tomatoes, optional
- 8 ounces or more fresh chopped spinach (or use baby spinach)
- 2 ounces goat cheese
Spinach frittata recipe Instructions:
- In a mixing bowl, whisk together the eggs, milk, and Parmesan cheese. Stir in the salt and pepper. Set aside.
- Heat olive oil in an ovenproof, stick-free skillet on medium heat. Add the onion and saute until translucent, about 4 to 5 minutes. 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. As the fresh spinach begins to wilt and make room in the pan, add more of the spinach to the pan.
- 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.
- Lower the heat to low and cover the pan. Let cook on the stovetop 10 to 13 minutes, until all but the center of the frittata is set. (You may need to check a few times to see how well the frittata is setting.) The center should still be wiggly. Preheat the broiler.
- 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.
- 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 (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.
Difference between an Omelette and Frittata:
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.
You don’t even need any fancy equipment, but you do need an ovenproof skillet (like a cast-iron or metal-handled pan) for this recipe for spinach frittata.
Allow the dish to sit for five to 10 minutes once you remove it from the broiler. The steam in the container will gradually release the frittata as it rests. Then, at that point, run an elastic or silicone spatula around the edges to release.
In the event that you’d like, turn the spinach frittata over onto an enormous plate, onto a platter, so you can without much of a stretch cut and serve it straight up.
You can try this other frittata recipe.
Cooler Friendly Instructions: The cooked frittata can be frozen for as long as 90 days. Eliminate the frittata from the cooler around 24 hours preceding serving and warm it in the microwave or, covered with foil, in a 300°F broiler until hot in the middle.
Serving Your Spinach Frittata:
One more extraordinary thing about frittatas is that you can serve them at any temperature whenever of day. This spinach frittata recipe is incredible served warm, or you can likewise do as the Italians do and serve it at cold. On the off chance that you’re serving the frittata for early lunch, match it with an organic veggies salad . For dinner, attempt broiled potatoes or even buttered orzo as an afterthought. It’s likewise an extraordinary competitor for feast prep — stash the cuts in the refrigerator for a simple breakfast, lunch, as well as supper the entire week.
What to Serve with Ideas:
If you make this spinach frittata recipe,let me know in comments,I’d love to hear from you!
How to make Spinach Frittata(Easy Steps Recipe)
Preheat the oven to 325°F, and set an oven rack in the middle position.
Heat the oil in a 10-inch cast iron or ovenproof nonstick skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add half of the spinach and cook until wilted down, about 1 minute. Add the remaining spinach and ¼ teaspoon of the salt and continue cooking until all of the spinach is wilted, 1 to 2 minutes more.
In a large bowl, whisk together the eggs, heavy cream, pepper, and the remaining ¼ teaspoon of salt.
Add the cooked spinach mixture, Cheddar, Parmigiano Reggiano, and basil to the egg mixture and stir to combine. Pour the mixture back into the pan (no need to wash it), then place it in the oven and bake until set, 20 to 23 minutes. Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it's easy to forget and burn your hand, and the handle stays hot for a long time). Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter.
Freezer-Friendly Instructions: The cooked frittata can be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F oven until hot in the center.
- Amount Per Serving
- Calories 443
- % Daily Value *
- Sodium 532mg23%
- Total Carbohydrate 8g3%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.