Spinach Frittata

5 from 1 vote

This Spinach Frittata (Italian) with fresh spinach is a go-to in our home for busy weeknights or lazy weekend brunches. It comes together in just over 30 minutes with simple ingredients—and it’s every bit as delicious as the classic version you’ll find in Italy. Wholesome, flavorful, and comforting!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch

Cuisine: Italian

Keyword: frittata with spinach, italian frittata recipe, spinach frittata recipe

Servings: servings

Author: Elena Davis

Ingredients

3 ½ cups fresh spinach
1 medium onion finely chopped
2 garlic cloves finely chopped
1 tablespoon olive oil
¼ cup parmigiano plus more for topping
6 large eggs
¾ cup ricotta cheese 200 grams
salt and Pepper to taste
1 teaspoon homemade Italian seasoning optional
¼ cup bread crumbs
1 pat butter

US Customary - Metric

Instructions

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, garlic, and optional homemade Italian seasoning to the pan. Cook an additional 8 minutes. Season with salt and pepper and let cool about 10 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.
Add the spinach and onions to the egg and ricotta mixture. Pour into the prepared baking dish and sprinkle additional parmigiano if desired. Bake at 375 degrees F for 20-25 minutes.
Serve hot, room temperature, or cold as leftovers.

Notes

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 this Italian frittata recipe. 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 not have the desired outcome and texture. This is due to the added “junk’ that is added to make products “low-fat”.
Do Not Use Fresh Veggies. Cook the veggies FIRST and separately. If you add raw vegetables, it will create a watery soupy mess when making this Italian frittata recipe.
Do Not Over Bake! A frittata should have the consistency of an egg custard. If you bake your spinach frittata too long, it will taste like dry scrambled eggs- yuck!

Nutrition