The Key to Making a Frittata
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. Here is an easy spinach frittata we love, with a bunch of chopped up baby spinach (you can use regular spinach too, though I find the prewashed packages of baby spinach irresistibly convenient), Parmesan, and goat cheese. 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. If you don’t have any on hand, you can easily use jack, cheddar, mozzarella, or Gruyere. Just add a little squeeze of lemon juice for some acidity. Enjoy! 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.
The Secret to Getting a Frittata Out of the Pan
Let the pan sit for five to 10 minutes once you take it out of the oven. The steam in the pan will slowly loosen the frittata as it rests. Then, run a rubber or silicone spatula around the edges to loosen. If you’d like, flip the frittata upside-down onto a large plate, then onto a platter, so you can easily cut and serve it right-side up. If that sounds like too much work, you can just serve it straight from the pan.
To Freeze or Not to Freeze
This recipe does not freeze that well. We do have other egg recipes you can make ahead to freeze, like our Instant Pot Egg Bites and Cheesy Hash Egg Brown Bites, both of which can be made with spinach.
More Frittata Recipes You’ll Love
Zucchini Ricotta Frittata Artichoke Leek Frittata Mini Muffin Frittatas Asparagus Frittata Frittata With Potatoes, Red Peppers, and Spinach
If you’re using bunches of fresh mature spinach, clean it thoroughly first. The best way to clean out the grit is to submerge the leaves into a large bowl or basin of cold water. Swirl the spinach leaves with your hands to dislodge the dirt. Drain and repeat until the leaves are clean. Cut out and discard any thick stems. Use a salad spinner to thoroughly dry the leaves. You can use up to a pound of spinach if you want. Use a spatula to lift up the spinach mixture along the sides of the pan to let the egg mixture flow underneath. 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. Did you love this recipe? Give us some stars below!
