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+ servings

Cheesy Spinach Frittata


  • 2 (10 oz) packages frozen spinach, defrosted
  • 2 Tbsp olive oil
  • 4 cloves garlic
  • 6 eggs (large or XL)
  • ¼ cup whole milk, heavy cream or crème fraîche
  • 1 cup (4 oz) shredded, low-moisture mozzarella, divided
  • ½ cup (2 oz) grated Parmesan cheese, divided
  • salt + freshly ground black pepper
  • 1 Tbsp clarified butter
  • cup (~ 3 ounces) ricotta cheese
  • roughly chopped fresh basil, for garnish (optional)


  • In a saucepan over low to medium heat, add spinach, along with a strong pinch of salt, cover, and cook until it's warmed through and released any liquid (~ 3 - 5 minutes.) Remove from the heat, drain, and set aside.
  • In a 10" cast-iron skillet over medium-high heat, warm the olive oil and garlic cloves, stirring until the cloves have turned a deep golden color (~ 5 minutes). Discard the garlic.
  • Add the spinach and a pinch of salt, and cook, stirring, so the spinach picks up all the garlicky oil, about 1 minute. Transfer the spinach to a plate.
  • Wipe out the pan and preheat the broiler.
  • In a medium bowl, whisk the eggs and milk.
  • Add half of the mozzarella, half of the Parmesan, a few generous pinches of salt, and two or three grinds of black pepper. Whisk until thoroughly incorporated.
  • Add the spinach to the cheesy egg mix. Whisk again to combine
  • Using the same pan over medium heat, melt the clarified butter until it starts to foam but doesn’t start to brown. Briefly re-whisk the egg mixture and pour it into the pan. Give the batter a few stirs with a rubber spatula to make sure the spinach is evenly distributed
  • Decrease the heat to low and let the frittata cook, shaking the pan occasionally until only the surface remains runny (~8-10 minutes). The edges should be completely set, and the interior should be thickened and custardy.
  • Dot the top of the frittata with the ricotta and sprinkle it with the remaining mozzarella and Parmesan.
  • Transfer the pan to the oven and broil for about 2 minutes, until the top sets and the cheese melts and forms a golden brown crown.
  • Transfer the frittata to a wire rack and let cool until warm or at room temperature. Slice and serve