Spinach Frittata

Frittata is a delicious Italian egg omelette prepared without stirring. You can add various ingredients to the egg mixture, from cheese to meat and vegetables. We decided to go with a combination of spinach, onion, and Parmesan.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 19 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2.5 spoons Oil, olive

  • 1 piece Onion, raw

  • 400 g Spinach, raw

  • 6 pieces Egg, fresh

  • 6 spoon Milk, whole milk

  • 50 g Cheese, Parmesan, grated

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Clean the spinach, wash it, and dry it. In a large pot, bring water to a boil and lightly salt it. Add the spinach to the boiling water and cook just until the leaves soften (about 2 minutes). Drain the spinach and let it cool.

  2. Peel the onion and cut it in half. Slice both halves thinly. Heat one tablespoon of olive oil in a pan and sauté the onion until it becomes translucent. Remove the pan from the heat and let the onion cool slightly.

  3. Preheat the oven to 170 degrees Celsius. In a large bowl, crack the eggs and whisk them well with a hand whisk. Add milk, salt, pepper, and grated Parmesan. Mix the ingredients well.

  4. Squeeze the cooled spinach with your hands to remove excess liquid. Finely chop the spinach and add it to the bowl with the egg mixture. Add the sautéed onion and mix everything well.

  5. Heat oil in a deep pan with a heatproof handle. Reduce the heat to low and pour the egg mixture into the pan. Do not stir. Let the frittata cook on low heat for 5 to 6 minutes until the bottom is lightly browned.

  6. Then place the pan in the preheated oven for 10 minutes to let the frittata cook on top. Serve with bread and a salad of your choice.

Nutrition Information (Per 100g)

  • Calories: 112.51 kcal
  • Fat: 7.1 g
    • Saturated Fat: 2.15 g
  • Carbohydrates: 2.33 g
    • Sugars: 0.65 g
  • Protein: 7.28 g
  • Fiber: 0.84 g

Advice

Instead of Parmesan, you can use another cheese (mozzarella, feta, white cheese in brine, brie, gorgonzola, etc.). You can also use frozen spinach for the frittata. Thaw it before preparation and drain well.