Eggs, Gluten-free, Spinach, Vegetarian

Spinach frittata – Frittata di spinaci

The most delicious way to eat lots of spinach... frittata! What about putting it in a sandwich for a super fast lunch?

Prep time: 10 min
Cook time: 10 min
Total time: 20 min

$4-6 total*

3-4 people

Ingredients

300 g (10 cups) spinach
6 eggs
1/4 teaspoon salt
a pinch of pepper
a pinch of nutmeg
20 g (1/4 cup) freshly grated parmesan cheese
2 tbsp extra virgin olive oil

Preparation

Bring a pot of water to a boil. Add salt and boil the spinach for 3-4 minutes. Drain and set to coll.

In a mixing bowl, beat the eggs with a fork. Add salt, pepper, nutmeg, and spinach (squeeze out as much water as possible from them). Mix well until the spinach is well incorporated with the eggs.

In a medium-size non-stick skillet (mine is 10-inch/25 cm), add the oil and turn on the heat to medium. Once the oil is hot, pour the spinach and egg mixture into the skillet.

Lower the heat to low-medium and cover the skillet with a lid.

Let cook for approximately 5-6 minutes, carefully checking that the frittata does not stick to the bottom of the skillet (move it back and forth or use a fork or spatula to lift the sides of the frittata). Place a large plate on top of the skillet and turn it. I do this operation with the lid, but it depends on the shape of your lid!

Slide the frittata back into the skillet and cook for another 5-6 minutes.

Place the frittata on two paper towels and cover it with additional paper towels. This will absorb the extra oil of the frittata for a healthier meal!

Tips & notes

You can use frozen spinach, but I would suggest sticking to fresh ones.
It is important to put the spinach in the egg mixture and not the egg in the skillet with the spinach. This will allow the eggs and the spinach to combine perfectly.
Once cooled, you can store the frittata in an airtight container in the fridge for up to three days.
Enjoy the leftovers in a sandwich or to enrich a salad!