Spinach Frittata

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Frittatas are the perfect way to use up leftovers or produce that is on the brink of going bad.

YIELD

4 Servings

TOTAL TIME

35 minutes

DIFFICULTY

Medium

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INGREDIENTS

NAME

WEIGHT

VOLUME

Olive oil, extra virgin 

30 g

30 mL / 2 tbsp

Shallot, sliced

-

2 shallots

Spinach, rinsed and dried 

½ lb 

1 small bunch 

Salt

1 g

¼ tsp 

Eggs

360 g

8 large eggs

Heavy cream 

80 g

80 mL / ⅓ cup 

Black pepper, freshly ground

-

¼ tsp 

Salt

1 g

¼ tsp 

Mozzarella cheese, shredded

6 oz 

¾ cup 

Parmesan cheese, grated 

2 oz

½ cup

Basil, chopped 

5 g

¼ cup 

METHOD

  1. Preheat oven to 160°C / 325°F 
  2. In a large skillet, heat olive oil over medium heat. Add shallots and cook, stirring frequently, until softened, about 3 to 4 minutes. 
  3. 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.
  4. In a large bowl, whisk together eggs, heavy cream, black pepper, and salt.
  5. Add cooked spinach mixture, mozzarella cheese, Parmesan cheese and basil to egg mixture and stir. 
  6. Pour mixture back into skillet and place in oven. Bake until set, about 20 minutes. Serve. 

NOTES

  • You can add other ingredients (i.e. bacon, bell peppers)

  • You can substitute cheddar cheese for mozzarella

  • You can use frozen spinach instead (about 1/2 cup, drained)

  • You can substitute yellow onion for shallots

  • Serve with a green salad if desired