Spinach Frittata

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This rich, nutritious egg dish originated in Italy. You'll love the simplicity of this variation, made with fresh spinach and mozzarella cheese.

Time 35 mins
Servings 4
Difficulty Medium

UNITS

SCALE

INGREDIENTS

SAUTEED SPINACH

  • 2 tbsp Olive oil , extra virgin
  • 2 Shallot , sliced
  • ½ lb Spinach , rinsed and dried
  • ¼ tsp Salt

FRITTATA

  • 8 large Eggs
  • cup Heavy cream
  • ¼ tsp Black pepper , freshly ground
  • ¼ tsp Salt
  • 1 ½ cups Mozzarella cheese, grated
  • ¼ cup Basil , chopped

METHOD

  • Preheat oven to 160°C / 325°F.
  • In a large skillet, heat olive oil over medium heat. Add shallots and cook, stirring frequently, until softened, about 3 to 4 minutes.
  • Add half the spinach and cook until wilted, about 1 minute. Add remaining spinach and salt and continue cooking until all of the spinach is wilted, about 1 to 2 minutes more.
  • In a large bowl, whisk together eggs, heavy cream, black pepper and salt.
  • Add cooked spinach mixture, mozzarella cheese and basil to egg mixture and stir.
  • Pour mixture back into the same skillet and place in oven. Bake until set, about 20 minutes. Serve.

NOTES

  • Add other ingredients if desired (i.e. bacon, bell peppers) 
  • Alternatively, use a blend of mozzarella and Parmesan cheese
  • You can use frozen spinach instead (about ½ cup, drained)
  • You can substitute onion for shallots  
  • Serve with a green salad if desired