Spinach Frittata

Name: Spinach Frittata
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs fresh spinach (500 grams); as needed Extra virgin olive oil,; Grated Parmesan cheese; 5 eggs; Salt and pepper, to taste

Enza Falco @enzacook140463

Bari

Frittata is a dish everyone loves. It's often made for picnics, packed lunches, or to take to the beach in the summer! It's delicious both hot and cold, and kids who don't usually like vegetables enjoy it, as do adults. It's also great as an appetizer or finger food.

Enza Falco @enzacook140463

Saved

Ingredients

30 min

Serves 4 servings

1.1 lbsfresh spinach (500 grams)
as neededExtra virgin olive oil,
Grated Parmesan cheese
5eggs
Salt and pepper, to taste

Saved

Steps

30 min

1

Trim the roots from the spinach and wash thoroughly to remove all dirt.
2

In a skillet, add a drizzle of extra virgin olive oil and cook the spinach over medium heat until wilted. Stir for a few minutes, then remove from heat.
3

Let the spinach cool in a colander to drain all the liquid. In a bowl, crack the 5 eggs and add Parmesan cheese, salt, and pepper. Whisk by hand to combine the ingredients.
4

Once the spinach is cool, chop it roughly with a knife and add it to the egg mixture.
5

Mix everything together. Lightly grease a nonstick skillet with oil, heat it, and pour in the egg and spinach mixture.
6

Start cooking over medium heat. When the edges turn golden, lower the heat to low and continue cooking.
7

To flip the frittata, use a flat plate larger than the skillet. Place it on top, quickly invert the frittata onto the plate, then slide it back into the skillet to cook the other side over low heat. Cooking time will depend on the thickness of the frittata. If needed, repeat flipping until the frittata is golden and set.