Frittata Florentine
15m prep 25m cook 40m ready
A fluffy egg frittata filled with spinach, Parmesan, and goat cheese. Quick and easy, perfect for any meal.
Ingredients
- 8 large eggs
- 1 cup half-and-half
- 1/2 cup shredded Parmesan cheese divided
- 1/4 tsp grated nutmeg
- 1/4 tsp ground cayenne pepper
- Salt and black pepper to taste
- 1 tbsp extra-virgin olive oil
- 1 medium yellow onion diced
- 1 clove garlic minced
- 10 oz frozen spinach thawed and chopped
- 1/4 cup goat cheese
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 459 mg
- Iron: 2.83 mg
- Magnesium: 66.4 mg
- Phosphorus: 411 mg
- Potassium: 438 mg
- Zinc: 2.24 mg
Let's Cook
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Step 1.
Preheat oven to 400°F. In a large bowl, whisk together eggs, half-and-half, ¼ cup of the shredded Parmesan, nutmeg, cayenne, salt, and black pepper until well combined and slightly frothy.
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Step 2.
Heat olive oil in a heavy ovenproof 12-inch skillet over medium heat. Add diced onion and cook, stirring occasionally, until translucent, about 4 minutes. Stir in minced garlic and chopped spinach (thawed and squeezed dry if using frozen) and cook until fragrant and spinach is wilted, 1 to 2 minutes more.
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Step 3.
Gently fold the egg mixture into the skillet with the onion and spinach, stirring just until evenly distributed. Cook without stirring until the eggs are partially set around the edges and bottom, about 3 to 5 minutes. Sprinkle goat cheese crumbles and remaining ¼ cup Parmesan evenly over the top.
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Step 4.
Transfer the skillet to the preheated oven and bake until the frittata is puffed, golden, and set in the center, about 15 to 20 minutes. Let cool slightly in the pan for a few minutes, then cut into wedges and serve.
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