Baked eggs with sweet caramelized onions, wilted spinach, and tangy goat cheese; golden, custardy, and savory.
Caramelize onions low and slow (15–20 minutes) for deep sweetness; rushing will yield pale, bitter onions. Spinach releases water as it cooks; press gently with a spoon to remove excess moisture before adding eggs.
Make ahead: caramelize onions up to 2 days in advance and refrigerate; reheat gently before assembling. Frittata is done when edges are set but center jiggles slightly when shaken; carryover heat finishes it.
Ingredients
Scale
Measurement units
- 2 medium yellow onions
- 5 oz fresh spinach (packed)
- 4 oz goat cheese
- 8 large eggs
- ¼ cup heavy cream
- salt (to taste)
- black pepper (to taste)
- 2 tbsp butter (1 tablespoon plus 1 tablespoon, divided)
- 2 sprigs fresh thyme (for caramelizing onions)
Ingredients
Scale
Measurement units
- 2 medium yellow onions
- 5 oz fresh spinach (packed)
- 4 oz goat cheese
- 8 large eggs
- ¼ cup heavy cream
- salt (to taste)
- black pepper (to taste)
- 2 tbsp butter (1 tablespoon plus 1 tablespoon, divided)
- 2 sprigs fresh thyme (for caramelizing onions)
Instructions
Caramelize the onions
Melt butter (1 tablespoon) in a 10-inch skillet over medium heat.
Add 2 medium thinly sliced onions and fresh thyme (2 sprigs) sprigs if using; stir to coat.
Cook, stirring occasionally, until onions are deep golden brown and very soft, 15–20 minutes. Season lightly with salt and pepper.
Transfer caramelized onions to a plate and set aside.
Equipment: 10-inch cast iron or nonstick skillet, medium bowl
Wilt the spinach
Return the skillet to medium heat and add remaining butter (1 tablespoon).
Add fresh spinach (5 ounce) in batches, stirring until wilted, about 3–4 minutes total.
Press spinach gently with the back of a spoon to remove excess moisture.
Equipment: 10-inch cast iron or nonstick skillet, medium bowl
Prepare the egg mixture
In a medium bowl, whisk together large eggs and heavy cream (¼ cup) until well combined.
Season with salt and black pepper to taste.
Equipment: medium bowl, whisk
Assemble and bake the frittata
Preheat oven to 375°F.
Distribute caramelized onions evenly over the wilted spinach in the skillet.
Scatter 4 oz crumbled goat cheese (4 oz) over onions.
Pour egg mixture over the vegetables and cheese, gently stirring to distribute filling evenly.
Equipment: oven, 10-inch cast iron or nonstick skillet
Bake until set
Transfer skillet to preheated oven and bake until edges are set and center is just barely jiggly, 15–18 minutes.
Remove from oven and let rest 2–3 minutes before slicing.
Equipment: oven, 10-inch cast iron or nonstick skillet
Serve
Slice frittata into 4 wedges and serve warm or at room temperature.
Before you cook
Cook notes
- • Caramelize onions low and slow (15–20 minutes) for deep sweetness; rushing will yield pale, bitter onions.
- • Spinach releases water as it cooks; press gently with a spoon to remove excess moisture before adding eggs.
- • Frittata is done when edges are set but center jiggles slightly when shaken; carryover heat finishes it.
- • Serve warm or at room temperature; slice into wedges like a pie.
- • Make ahead: caramelize onions up to 2 days in advance and refrigerate; reheat gently before assembling.
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