At a glance
This light and versatile egg frittata comes together quickly, with spinach and fresh cheese adding flavor and creaminess. You'll sauté the greens, pour in the whisked eggs right into the skillet, then finish it off in the oven for a hands-off bake – making it an easy weeknight dinner or weekend breakfast.
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Preheat the oven
Preheat the oven to 170°C.
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Whisk the eggs
In a bowl, whisk the eggs with a splash of milk, then season with salt and pepper.
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Sauté the filling
Chop the garlic and sauté it in a little oil. Add the chopped fresh spinach and let it wilt briefly. Pour in the eggs and let them set slightly, then stir in the cheese.
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