How to make a Spinach Frittata
Servings Prep Time
2people 10minutes
Cook Time Passive Time
5minutes 20minutes
Servings Prep Time
2people 10minutes
Cook Time Passive Time
5minutes 20minutes
Ingredients
Instructions
  1. Grate the Parmesan cheese.
  2. Finely chop the goat cheese, onions, garlic, and sun-dried tomatoes.
  3. Crack the eggs into a large bowl, add some salt (Not too much, as the cheeses provide salt, too!), pepper and some ground nutmeg. If you’re not used to using nutmeg, start with using 3-4 pinches of it. Next time try to use more in order to work on your taste skills.
  4. Whisk the egg mixture.
  5. Heat up a large pan for which you have a lid. Add the oil, onions, and garlic. Stir shortly, then add the spinach.
  6. Add the sun-dried tomatoes and the parmesan to the eggs and whisk again.
  7. Add the eggs to the pan, stir the eggs shortly in order to evenly distribute the spinach. Now reduce to low-medium heat and put on the lid. Don’t touch it – now you need patience!
  8. After around 10-15 minutes add the goat cheese and put the lid back on. You can slightly shake the pan every now and then in order to check if the eggs are starting to solidify.
  9. Once the top is barely liquid anymore, the spinach frittata is done.
Recipe Notes

In order to get a more even cooking you can put a lid on your pan. This way you’ll manage to get some heat on top of the frittata for a more even distribution of the heat.

Instead of finishing the frittata on the cooktop you can also place it in the oven for around 35 minutes at 180°C. The cooking time depends on  how thick the frittata is. You should check it every now and then. You put the pan, which of course needs to be heat resistant, in the oven shortly after you add the eggs to the pan. If you do it this way, you should add the goat cheese around 15 minutes after you put it in the oven.