Description
This easy spinach frittata is a quick and satisfying meal, perfect for busy weeknights, transforming everyday ingredients into a culinary delight with a golden crust and creamy interior.
Ingredients
Scale
- 8 large eggs
- 0.25 cup full-fat milk, 60 mL (or unsweetened almond milk for a dairy-free option)
- 1 teaspoon fine sea salt, 5 mL
- 0.5 teaspoon freshly ground black pepper, 2.5 mL
- 0.25 teaspoon ground nutmeg, 1 mL
- 2 tablespoons olive oil, 30 mL, divided
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 300 g (10 oz) fresh baby spinach
- 100 g (3.5 oz) feta cheese, crumbled, divided (consider goat cheese for a creamier texture)
- 200 g (7 oz) jarred roasted red peppers, drained
- 1 tablespoon olive oil, 15 mL (for drizzle)
- 1 teaspoon smoked paprika, 5 mL
- 1 tablespoon fresh lemon juice, 15 mL
- 1 tablespoon fresh dill, 15 mL, finely chopped (optional garnish)
- 1 tablespoon pine nuts, 15 g, toasted (optional garnish)
Instructions
- Preheat Oven & Prepare Pan: Preheat oven to 375F (190C). Prepare a 10-inch oven-safe non-stick skillet by adding 1 tablespoon of olive oil, ready for medium heat.
- Saute Aromatics: Heat the olive oil in the skillet over medium heat until shimmering. Add the finely diced onion and saute until softened and translucent (about 3-5 minutes). Stir in the minced garlic and cook for 1 minute more until fragrant.
- Wilt Spinach: Add the fresh baby spinach to the skillet, stirring until it wilts completely (about 3-4 minutes). Press out any excess liquid using the back of a spoon.
- Whisk Eggs & Combine: In a large bowl, whisk together eggs, milk, salt, pepper, and ground nutmeg until well combined and slightly frothy. Stir in the cooked spinach mixture and 75 g (2.5 oz) of the crumbled feta cheese.
- Cook on Stovetop: Wipe the skillet clean if needed, then add the remaining 1 tablespoon of olive oil and heat over medium-low heat. Pour the egg and spinach mixture into the hot skillet, spreading it evenly. Cook on the stovetop for 5-7 minutes, until the edges are set and the bottom is lightly golden.
- Bake to Perfection: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, golden brown, and set in the center. A light touch should feel firm.
- Prepare Drizzle & Serve: While the frittata bakes, blend roasted red peppers, 1 tablespoon olive oil, smoked paprika, and lemon juice until smooth for the vibrant drizzle. Let the spinach frittata rest for 5 minutes after baking, then cut into wedges. Drizzle generously with the sauce and garnish with remaining feta, fresh dill, and toasted pine nuts for a beautiful presentation.
Notes
To avoid a watery frittata, ensure all excess liquid is pressed from the cooked spinach. For optimal texture, aim for a set, golden top and tender center; remove from oven when puffed and firm. Use a well-greased, high-quality 10-inch oven-safe non-stick skillet to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 wedge (approx. 1/6 of frittata)
- Calories: 300 calories
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 250 mg
Keywords: easy meal, spinach frittata, quick dinner, family recipe, baked eggs, roasted red pepper, feta, healthy, savory