Easy Rustic Italian Frittata with Spinach and Parmesan

Frittatas are a great way to put a meal together quickly without much fuss. This rustic Italian version uses fresh spinach and Parmesan for a straightforward, homey dish. It works well for lunch or a relaxed brunch.

The Story Behind This Recipe

I’ve always liked egg dishes that feel hearty without being complicated, and the frittata fits that bill perfectly. The great thing about this recipe is that it’s flexible—spinach adds a nice fresh touch, but you can easily swap in other greens or veggies depending on what’s in the fridge.

This dish makes for an easy meal when you want something filling but don’t want to spend much time cooking. It’s especially handy on weekdays when things get busy but you still want a real meal, not just a quick snack. Plus, it keeps well in the fridge for a couple of days, so leftovers are never a problem.

I like to use a mix of sharp and nutty Parmesan for a bit of depth, but again, it’s very flexible. When I serve this, I keep it simple with a green salad or some crusty bread. Its straightforward flavor means it pairs well with lots of sides.

Sides aside, the real win here is that even with basic ingredients, you get that nice balance of creamy, cheesy, and fresh from the spinach. Makes me appreciate how home cooking can be both easy and satisfying without much hassle.

Cuisine: Italian
Course: Lunch
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients

• 6 large eggs
• 1 cup fresh spinach, roughly chopped
• 3/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. Step 1. Preheat your oven to 375°F (190°C).
2. Step 2. In an oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Step 3. Add minced garlic and cook for 1 minute until fragrant.
4. Step 4. Add the chopped spinach and cook until wilted, about 2-3 minutes. Season with a pinch of salt and pepper.
5. Step 5. In a bowl, whisk together eggs, milk, Parmesan, salt, and pepper until smooth.
6. Step 6. Pour the egg mixture over the spinach and onions in the skillet, stirring gently to combine.
7. Step 7. Cook on the stovetop without stirring for 3-4 minutes until the edges start to set.
8. Step 8. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and slightly golden on top.
9. Step 9. Remove from oven and let it cool for a few minutes before slicing and serving.

Tips for Success

• Use an oven-safe nonstick skillet to avoid sticking and make the transition from stovetop to oven easy.
• Make sure not to overcook the onions; you want them soft but not browned to keep the flavor light.
• Feel free to add fresh herbs like basil or parsley for an extra layer of flavor.
• If you don’t have fresh spinach, frozen works too—just be sure to thaw and squeeze out excess water first.

Variations & Substitutions

• Swap spinach for kale or swiss chard for a heartier green.
• Add diced cooked potatoes or sweet potatoes for a more filling dish.
• Include some cooked sausage or bacon bits for a meatier version.
• Try different cheeses like mozzarella or pecorino for varied flavor.