Baked Spinach and Goat Cheese Egg Frittata

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A fluffy baked frittata packed with fresh spinach and tangy goat cheese, perfect for a satisfying weekend brunch. This Mediterranean-inspired brunch recipe (vegetarian), ready in about 35 minutes, combines large eggs, fresh spinach, goat cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 large eggs
• 4 cups, roughly chopped fresh spinach
• 4 oz, crumbled goat cheese
• 1/4 cup whole milk
• 2 tbsp olive oil
• 1 small, finely diced yellow onion
• 1 tsp salt
• 1/2 tsp black pepper
• 2, minced garlic cloves

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a 10-inch ovenproof skillet over medium heat. Add 1 small diced yellow onion and 2 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
2. Step 2: Add 4 cups roughly chopped fresh spinach to the skillet and cook for 2-3 minutes until wilted; season with 1 tsp salt and 1/2 tsp black pepper.
3. Step 3: In a large bowl, whisk 8 large eggs with 1/4 cup whole milk until combined. Stir in the sautéed spinach mixture and 4 oz crumbled goat cheese.
4. Step 4: Pour the egg mixture into the skillet evenly and cook on the stovetop over medium heat for 3 minutes until the edges start to set.
5. Step 5: Transfer the skillet to the preheated oven and bake for 15-18 minutes until the frittata is puffed and a knife inserted in the center comes out clean. Let cool 5 minutes before slicing.