Recipes › Breakfast › Spinach Frittata Recipe

Spinach Frittata Recipe

Recipe by Pedro M. A. Neves

This classic Italian spinach frittata is a versatile dish that works beautifully for breakfast, lunch, or dinner. Featuring fresh spinach bound together with eggs and melted cheese, it delivers a light yet satisfying meal that comes together in under 30 minutes. The frittata's tender, custardy texture and golden edges make it an elegant choice for any table.

Ingredients

• 300g fresh spinach, roughly chopped (10 oz)
• 8 large eggs
• 100ml whole milk (1/3 cup)
• 75g Pecorino Romano cheese, grated (2.5 oz)
• 45ml extra virgin olive oil (3 tablespoons)
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg, freshly grated

Instructions

1. Preheat your oven to 190°C (375°F). If using fresh spinach, gently wash and squeeze out excess moisture.

2. Heat 15ml (1 tablespoon) of olive oil in a 28cm (11-inch) non-stick or cast-iron skillet over medium heat. Add the sliced onion and sauté for 3-4 minutes until softened and translucent.

3. Add the minced garlic and cook for 30 seconds until fragrant, then add the chopped spinach. Stir continuously for 2-3 minutes until the spinach is wilted and any excess moisture has evaporated.

4. Transfer the spinach mixture to a plate and let it cool slightly. Wipe out the skillet with a paper towel.

5. In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until fully combined and slightly frothy, about 1 minute.

6. Add the cooled spinach mixture and grated Pecorino Romano cheese to the egg mixture. Gently fold together until evenly distributed.

7. Heat the remaining 30ml (2 tablespoons) of olive oil in the skillet over medium heat. Pour in the egg and spinach mixture, distributing it evenly. Let it cook undisturbed for 2-3 minutes until the edges begin to set.

8. Using a spatula, gently push the cooked edges toward the center, tilting the skillet so uncooked egg flows to the edges. Cook for another 2 minutes.

9. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the center is just set but still slightly tender when lightly pressed, and the top is lightly golden.

10. Remove from the oven and let rest for 2-3 minutes. Slide onto a cutting board, slice into 4 wedges, and serve warm or at room temperature.

Substitutions

• Use crumbled goat cheese or feta instead of Pecorino Romano for a tangier flavor
• Replace fresh spinach with 180g (6 oz) frozen spinach, thawed and squeezed dry
• Substitute milk with heavy cream for a richer texture, using the same volume
• Add 100g diced prosciutto or pancetta for a meat variation

Tips

• Do not overcook the frittata; it should still have a slight jiggle in the very center when you remove it from the oven, as it will continue cooking with residual heat
• For easier slicing, chill the cooked frittata for 30 minutes before cutting into clean, neat wedges
• Use a skillet with an oven-safe handle to avoid any plastic handles melting during baking

The frittata originates from Italy and represents a practical way to use leftover ingredients, much like the Spanish tortilla. It reflects Italian home cooking's philosophy of simplicity and using seasonal vegetables, with spinach being a beloved spring and winter choice.

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