Italian Frittata with Spinach is the perfect, easy and quick meal to feed your family on busy days! Ready in just 30 minutes with simple fresh ingredients. It's an Italian favorite!
A simple frittata makes a great brunch, lunch, or dinner item. This particular frittata is packed with spinach, white onions, farm fresh eggs, ricotta cheese, and fresh parmigiano cheese! It’s basically a crustless quiche, time saver, and still provides the same delicious filling! The ricotta int his frittata recipe make it extra soft and less “eggy” than your typical recipe.
- Fresh spinach
- Olive oil
- Parmigiano (plus more for topping)
- Ricotta cheese
- Salt and Pepper to taste
- Bread crumbs
A Frittata is usually cooked in a cast iron pan or oven-safe skillet because they start on the stovetop and finish in the oven.
In my family we split up the steps by sautéing the veggies first, cooling the veggies slightly, then combining with the egg mixture and baking in a tart or pie dish. This gives a prettier presentation.
Bring a Frittata to your Next Event: It transports easily, looks beautiful, and friendly to make ahead of time.
When I was little my Nonna Laura made sweet petite peas and onion often. If, there were any leftovers she turned them into a frittata the next day. You can do this with other leftover sautéed veggies found in these recipes:
Polenta and Mushrooms (with sage and butter) skip the polenta and just use the directions for the mushroom recipe
The beauty of a frittata is that it serves a crowd and keeps well.
Follow a few suggestions to level-up your frittata!
- Egg Quality Matters. This is a dish where EGGS shine! The better quality eggs the more tasty, custardy, and delicious it will taste.
- Beat Eggs Well. This is a step you don’t want to miss or you won’t reach that unified creamy consistency you desire in the final bake. You don’t want to see striations of yolk or egg white. It should be a unified color and texture.
- Use FULL FAT Dairy. Whole milk, ricotta, sour cream, yogurt, or crème fraîche are all great options. Anything less than a full-fat product will produce a less-unctuous frittata. This is due to the added “junk’ that is added to make products “low-fat”.
- DO NOT use Fresh Veggies. Cook the the veggies FIRST and separately. If you add raw vegetables it will create a watery soupy mess.
- DO NOT Over Bake! A frittata should have the consistency of an egg custard. If you bake it too long it will taste like dry scrambled eggs- yuck!
What Should I Serve With Frittata?
How Long Does Frittata Last in The Fridge?
Store your frittata in an airtight container in the fridge for up to 2 days. Frittata is delicious as leftovers!
- 4 ½ cups (600 grams) fresh spinach
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- ¼ cup parmigiano (plus more for topping)
- 6 large eggs
- ¾ cup (200 grams) ricotta cheese
- Salt and Pepper to taste
- ¼ cup bread crumbs
- dab of butter
- Preheat oven to 375 degrees F
- Grease a 9″ round tart or pie dish with butter and dust with bread crumbs until bottom and sides of pan are evenly coated.
- In a medium skillet, on medium high heat, add olive oil and onion. Cook 5 minutes until translucent and soft. Add spinach and cook an additional 8 minutes. Season with salt and pepper and let cool about 15 minutes.
- In the meantime make the egg filling. In a large mixing bowl- whip the eggs, by hand or with an electric mixer, until perfectly uniform and slightly foamy. Add the ricotta and mix again until well incorporated. Add the parmigiano and mix to combine using a fork.
- Add the spinach and onions to the egg and ricotta filling. Pour into the prepared baking dish and sprinkle additional parmigiano if desired. Bake at 375 degrees F for 25 minutes.
- Serve hot, room temperature, or cold as leftovers.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Savory
- Method: Italian
- Cuisine: Italian
- Diet: Vegetarian
Keywords: spinach, onions, vegetarian, veggies, dinner, lunch, brunch, frittata, eggs, onions, easy meal, easy recipe, Italian recipe, frittata recipe