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FRITTATA FLORENTINEFrittatas, like their eggy cousins quiches and omelets, are open to endless possibilities. This quick and easy recipe combines a fluffy egg base with spinach, Parmesan, and goat cheese; but the beauty of it is that you can use whatever meats, veggies, or cheeses you happen to have on hand.

  • Yield: 4 to 6 Servings
  • Total Time: 1 Hour


  • 8 large eggs
  • 1 cup half-and-half
  • ½ cup (about 2 ounces) shredded Parmesan cheese, divided
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon ground cayenne pepper
  • Salt and black pepper, to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 garlic clove, minced
  • 10 ounces frozen spinach,* thawed and chopped
  • ¼ cup (2 ounces) goat cheese
How to Make It
  1. Preheat oven to 400°F. In a large bowl, whisk together eggs, half-and-half, ¼ cup of the Parmesan, nutmeg, cayenne, salt, and black pepper.
  2. Heat oil in a heavy ovenproof 12-inch skillet over medium heat. Add onions and cook until translucent, about 4 minutes. Stir in garlic and spinach and cook until fragrant, 1 to 2 minutes more. Gently fold in egg mixture. Cook until partially set, about 3 to 5 minutes. Sprinkle goat cheese and remaining Parmesan cheese over top.
  3. Place pan in oven and bake until frittata is puffed and golden, about 15 to 20 minutes. Let cool slightly, then cut into wedges and serve.

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