Spinach frittata is a deliciously easy and healthy meal that we Italians absolutely love. It’s also a very clever way to introduce vegetables to reluctant kids!
About the spinach frittata
By: Silvana Lanzetta
The spinach frittata is virtually unknown outside Italy, but ask any Italian friends you might have and they will go: “YUM!”
Spinach frittata is one of the few dishes that has no regionality: it is a true Italian classic.
- 1 Kg baby leaves spinach
- 8 eggs
- 100 g grated parmesan
- A pinch of grated nutmeg
- Salt and pepper to taste
- Vegetable oil to cook
My mum prepared it quite often, and when she did I would devour it in minutes. I now prepare it for my family, and everybody loves it (including my son, infamously allergic to anything green and healthy).
It’s very easy and quick to make, and it’s delicious both cold or warm: it makes an excellent lunch box or picnic food. Spinach frittata can be served as a main, with a nice side of roasted potatoes, or cut into cubes and served as an entree.
Spinach frittata is a complete healthy meal, rich in fibers and proteins.
- Proteins 18% 18%
- Carbs 1% 1%
- Fats 16% 16%
Step by Step Instructions
Wash the spinach leaves, soaking them for 15 minutes in a bowl full of water with a teaspoon of bicarbonate soda. Rinse well and put them in a large non-stick casserole, over medium heat. Do not add any water: the water on the leaves will be enough to cook them. Cover and let cook for a few minutes until the leaves have wilted.
Drain the spinach in a fine sieve and, with the back of a spoon, squeeze out as much water as you can. Set aside to cool down.
In a large bowl, beat the eggs together with cheese, the nutmeg, salt, and pepper. Stir in the spinach, making sure it’s well distributed.
Heat a little vegetable oil in a non-stick pan. Pour the eggs in and let cook on low-medium heat until the bottom side is nice and golden. With the help of a large plate, flip over the frittata and cook the other side. Be careful not to drop it during this delicate manoeuvre (I’m guilty as charged!).
If you prefer, you can bake it: preheat the oven to 180°C/gas mark 4, and let cook on the middle shelf for 30-40 minutes.
Once cooked, slice your spinach frittata into triangles and serve it either warm or cold: delicious either way!
If you want, you can add some ricotta to the spinach frittata: either you completely incorporate it to the eggs, or you add it after the spinach have been stirred in, so as to have pockets of ricotta dotted inside the frittata. In both cases, it’s better to bake the frittata, since the ricotta makes it easy to break.
The frittata can be stored in the fridge for a maximum of three days.