Experience the timeless appeal of this classic Frittata Florentine, an Italian-inspired dish that transforms simple eggs into something truly magnificent with the addition of fresh spinach, creamy ricotta, and aromatic herbs. This versatile creation bridges the gap between breakfast and dinner, offering a satisfying meal that’s equally at home on a brunch table or as a light evening dish served with crusty bread and a simple salad. What makes this frittata special is its perfect balance of fluffy eggs, vibrant spinach, and rich cheese that creates layers of flavor and texture in every forkful. Unlike scrambled eggs that can become rubbery, or omelettes that require precise timing, a frittata is forgiving and actually improves as it sits, making it ideal for entertaining or meal preparation. The name “Florentine” refers to the spinach, inspired by the Italian city of Florence where this style of preparation originated, bringing centuries of culinary wisdom to your modern kitchen.
Serves: 6-8 people
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
What You’ll Need
For the Frittata:
- 10 large eggs
- 1/2 cup whole milk or heavy cream
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional but traditional)
For the Spinach Mixture:
- 1 pound fresh spinach (or 10 ounces frozen, thawed and drained)
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
For Finishing:
- 2 tablespoons butter
- 1/4 cup pine nuts (optional)
- Fresh herbs for garnish
Preparing Your Spinach
If using fresh spinach, remove any thick stems and wash the leaves thoroughly in cool water. Fresh spinach can hold a surprising amount of dirt, so rinse it well.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the sliced onion and cook for 8-10 minutes, stirring occasionally, until soft and lightly golden.
Add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn, as it will become bitter.
Add the fresh spinach to the pan in handfuls, allowing each addition to wilt before adding more. If using frozen spinach, make sure it’s thoroughly drained and squeeze out excess moisture before adding it to the pan.
Cook the spinach mixture for 2-3 minutes until all the liquid has evaporated. You want the mixture to be fairly dry to prevent a watery frittata.
Stir in the chopped sun-dried tomatoes, fresh basil, and oregano. Season with salt and pepper, then remove from heat and let cool slightly.
Creating the Egg Base
In a large bowl, whisk the eggs until they’re well beaten and slightly frothy. This incorporates air and helps create a lighter texture.
Add the milk, ricotta cheese, half of the Parmesan cheese, salt, pepper, and nutmeg if using. Whisk everything together until the mixture is smooth and well combined.
The ricotta adds incredible creaminess to the frittata and helps create that signature Italian texture that’s neither too firm nor too soft.
Taste the mixture and adjust seasoning as needed. Remember that the cheese will add some saltiness, so be careful not to over-salt at this stage.
Combining and Cooking
Preheat your oven to 375 degrees Fahrenheit. You’ll be starting the frittata on the stovetop and finishing it in the oven for even cooking throughout.
If your spinach mixture has cooled, gently fold it into the egg mixture until evenly distributed. The vegetables should be well incorporated but not overmixed.
Heat the remaining tablespoon of olive oil and the butter in a 10-inch oven-safe skillet over medium heat. A cast iron or heavy-bottomed pan works best for even heat distribution.
The Two-Stage Cooking Method
Pour the egg and spinach mixture into the hot skillet, using a spatula to distribute the ingredients evenly. The mixture should sizzle gently around the edges but not aggressively.
Cook on the stovetop for 8-10 minutes without stirring, until the edges are set and lightly golden but the center is still wet and jiggly. You’ll see the frittata puffing slightly around the edges.
Sprinkle the remaining Parmesan cheese and pine nuts (if using) over the top. This creates a beautiful golden crust when it finishes cooking in the oven.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the center is just set and no longer jiggly when you gently shake the pan.
Testing for Doneness
The frittata is done when a knife inserted in the center comes out clean, and the top is lightly golden brown. It should be firm to the touch but still have a slight spring when pressed gently.
Don’t overbake, as the frittata will continue cooking slightly from residual heat even after you remove it from the oven.
Resting and Serving
Let the frittata rest in the pan for 5-10 minutes before serving. This resting time allows it to set completely and makes it much easier to cut clean slices.
You can serve the frittata directly from the skillet for a rustic presentation, or carefully slide it onto a serving platter for a more formal look.
Cut into wedges like a pie, using a sharp knife to ensure clean cuts that show off the beautiful distribution of spinach and cheese throughout.
Perfect Accompaniments
Serve warm or at room temperature with crusty Italian bread, fresh fruit, or a simple green salad dressed with lemon vinaigrette. The acidity of the dressing provides a nice contrast to the rich eggs and cheese.
For brunch, pair with roasted potatoes or hash browns. For dinner, serve alongside a light soup or additional vegetables.
A glass of crisp white wine or fresh orange juice complements the flavors beautifully, depending on the time of day you’re serving.
Make-Ahead Benefits
One of the best things about frittata is how well it keeps and travels. You can make it completely ahead of time and serve it at room temperature, making it perfect for picnics, potlucks, or meal prep.
Store leftover frittata covered in the refrigerator for up to 4 days. It can be enjoyed cold, at room temperature, or gently reheated in a low oven.
Individual slices reheat beautifully in the microwave for 30-45 seconds, making them perfect for quick breakfasts throughout the week.
Nutritional Powerhouse
This frittata packs impressive nutrition alongside its delicious taste. Eggs provide complete protein and essential vitamins, while spinach contributes iron, folate, and antioxidants.
The ricotta and Parmesan cheeses add calcium and additional protein, making this a well-balanced meal that will keep you satisfied for hours.
Using fresh herbs instead of dried whenever possible maximizes both flavor and nutritional benefits.
Variations to Try
Substitute the spinach with other greens like kale, Swiss chard, or arugula for different flavors and textures. Just make sure to cook them until tender and remove excess moisture.
Add cooked bacon or prosciutto for extra richness, or include roasted red peppers for sweetness and color.
For a lighter version, use egg whites or a combination of whole eggs and egg whites, though the texture will be less rich and creamy.
Professional Tips
Make sure your oven-safe skillet is truly oven-safe by checking that the handle can withstand 375-degree heat. If in doubt, wrap the handle in aluminum foil.
Don’t use a non-stick pan that’s not oven-safe, as the coating can be damaged by high heat.
The size of your pan matters – too large and the frittata will be thin and cook too quickly, too small and it will be thick and take too long to cook through.
Why This Recipe Delivers
This Frittata Florentine succeeds because it respects the traditional Italian technique while using ingredients that are accessible and appealing to modern tastes. The combination of stovetop and oven cooking ensures even texture throughout, while the ricotta creates that signature creamy richness that makes Italian frittatas so special. The spinach provides color, nutrition, and flavor without overwhelming the eggs, and the cheese adds richness that makes this dish satisfying enough to serve as a complete meal. Most importantly, this recipe proves that elegant, restaurant-quality dishes can be surprisingly simple to make at home when you understand the basic techniques and use quality ingredients.
