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Spinach and Garlic Frittata

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Servings: 4


  • 2 tbsp extra virgin olive oil
  • 1 onion, sliced
  • 4 garlic cloves, crushed
  • 400 g spinach leaves
  • 8 eggs
  • 40 g parmesan cheese, grated


  • Preheat oven to 180ºC/350ºF.
  • Heat olive oil in a non-stick, ovenproof fry pan over medium heat, add onion and garlic.
  • Sauté until soft - about 5 minutes.
  • Add spinach and stir until wilted (2-3 minutes) and any released liquid has evaporated.
  • Meanwhile beat the eggs in a bowl and season.
  • Arrange vegetables evenly across the pan and gently pour over the eggs, sprinkle over the cheese.
  • Cook until the eggs are firm around the edges, about 4-5 minutes. Transfer the pan to the oven and cook until the frittata is set and golden on top, 7-10 minutes. Let cool briefly.


Leftover tip: Store the remaining frittata in an airtight container in the fridge for up to 2 days. Serve cold between two or reheat if desired.