Whether served for a leisurely weekend brunch or a quick weeknight dinner, a Spinach and Goat Cheese Frittata is the ultimate high-protein, one-skillet dish. Fluffy, velvety eggs are folded with tender sautéed spinach, sweet garlic, and pockets of tangy, creamy goat cheese (chèvre) that melt gently into the custard as it bakes.
The secret to a light, tender frittata that isn’t rubbery or watery is Sautéing the Fresh Spinach First to Release Trapped Moisture, and Finishing the Frittata Under a Low Broil. Cooking down the spinach prevents excess water from pooling in the eggs, while a quick trip under the oven broiler puffs up the custard for a golden, cloud-like finish.
Why You’ll Love This Frittata
- Incredible Flavor Contrast: Mild, earthy spinach and garlic meet sharp, tangy, creamy dollops of goat cheese.
- Effortless One-Skillet Meal: Goes from stove top to oven in the same oven-safe skillet for easy cleanup.
- Low-Carb & Gluten-Free: Packed with high-quality protein, healthy fats, and iron without any grains or flour.
- Delicious Hot, Warm, or Cold: Perfect for meal prep, breakfast, or packing for a lunch box.
Key Ingredients Overview
- Eggs & Dairy: 8 large eggs whisked with whole milk or heavy cream for a rich, tender crumb.
- Fresh Baby Spinach: 5 to 6 cups fresh baby spinach, cooked down until wilted.
- Goat Cheese (Chèvre): 4 oz creamy goat cheese crumbled into generous pockets.
- Aromatics: Diced shallots (or yellow onion) and minced fresh garlic sautéed in olive oil or butter.
- Fresh Herbs: Fresh dill, chives, or parsley to brighten the savory egg mixture.
- Seasonings: Salt, freshly cracked black pepper, and an optional pinch of ground nutmeg.
Step-by-Step Instructions
1.Whisk the Custard Base:3 min.
Preheat your oven to 400°F (200°C) with an oven rack set in the upper third. In a large bowl, whisk 8 large eggs, ¼ cup whole milk (or heavy cream), ½ teaspoon salt, ¼ teaspoon black pepper, and 2 tablespoons chopped fresh herbs (like dill or chives) until light and frothy. Set aside.
2.Sauté Aromatics & Wilt the Spinach:5 min.
Heat 1½ tablespoons extra virgin olive oil in a 10-inch oven-safe skillet (such as cast iron or stainless steel) over medium heat. Add 1 finely diced shallot and cook for 3 minutes until soft. Add 2 minced garlic cloves and cook for 1 minute until fragrant. Add 5 to 6 cups of fresh baby spinach in batches, tossing until just wilted (about 2 minutes).
3.Pour Eggs & Add Goat Cheese:2 min.
Spread the sautéed spinach evenly across the bottom of the skillet. Pour the whisked egg mixture over the spinach, gently shaking the pan so the eggs settle evenly. Crumble 4 oz of goat cheese in dollops over the top of the eggs.
4.Bake Until Set & Puffed:12 min.
Cook on the stovetop over medium-low heat for 2 minutes without stirring until the edges just begin to set. Transfer the skillet directly to the preheated oven and bake for 10 to 12 minutes until the center is set and no longer jiggles when gently shaken.
5.Broil & Serve:2 min.
Switch the oven to BROIL on high for 1 to 2 minutes until the top is lightly golden and puffed. Remove carefully with oven mitts, let rest for 5 minutes, then slice into wedges and serve!
Expert Tips for Success
- Use an Oven-Safe Skillet: Ensure your skillet is 100% oven-safe! Cast-iron skillets or heavy stainless steel pans work best. Avoid rubber-coated or non-stick pans with plastic handles.
- Don’t Over-Bake: Eggs continue to cook from residual heat after leaving the oven. Remove the frittata as soon as the center is barely set to keep it moist and tender.
- Add Caramelized Onions or Tomatoes: For an extra layer of sweetness, fold in caramelized onions or chopped sun-dried tomatoes along with the spinach before adding the eggs!
The Recipe Card
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 6 Wedges (4–6 Servings)
Ingredients:
- 8 Large Eggs
- ¼ cup Whole Milk or Heavy Cream
- 1½ tbsp Extra Virgin Olive Oil
- 1 Shallot (finely diced)
- 2 Garlic Cloves (minced)
- 5–6 cups Fresh Baby Spinach
- 4 oz Goat Cheese (crumbled)
- 2 tbsp Fresh Dill or Chives (chopped)
- ½ tsp Salt & ¼ tsp Black Pepper
Instructions:
Preheat oven to 400°F (200°C). Whisk eggs, milk, salt, pepper, and herbs in a bowl. Sauté shallot and garlic in olive oil in an oven-safe skillet over medium heat for 4 minutes. Add spinach and cook until wilted. Spread spinach evenly, pour in egg mixture, and drop crumbled goat cheese on top. Cook 2 minutes on stovetop, then bake in oven for 10–12 minutes until set. Broil 1–2 minutes until golden, cool 5 minutes, slice into wedges, and serve!
