Spinach frittata is the answer to ‘what if a simple omelet didn’t leave you wanting for more?’ While it is the easiest option for a heart-warming breakfast or brunch, a frittata can easily be your dinner, with or without any accompaniments. What adds a healthy touch to the eggs recipe is your choice of vegetables, and meat, if any. With the inclusion of spinach, you are adding a dose of vitamins, potassium, and iron to your day. Moreover, it’s a tastier way of adding spinach and other vegetables to your diet.
How to Make Spinach Frittata?
Frittata comes really close to a Spanish omelet, rather than the idea of a regular omelet. The Italian egg dish originates from the word ‘friggere’, which means ‘to fry’. What sets it apart from omelets is the way the vegetables are added and how it is cooked.
If the idea of a frittata seems overwhelming to you, remember that it is quite difficult to get eggs wrong. Eggs happen to be one of the easiest ingredients to work with, even for beginners. So getting your frittata right is probably one attempt away. With this recipe, you can make a quick and healthy spinach frittata which serves three to four people easily in a single pan.
Spinach Frittata Recipe
- 5-6 eggs
- 1 tbsp olive oil
- 100 gm spinach leaves
- 1 tbsp milk
- 100 gm Parmesan cheese or cheddar
- 100 gm goat cheese or feta
- 2 cloves garlic crushed
- 4 slices bacon optional
- 1 yellow onion medium
- 1 potato medium
- salt to taste
- black pepper to taste
- The first thing to have with you when cooking any frittata is a deep pan. You want the spinach frittata to look like a deep-dish pizza, if not a pie. Accordingly, choose a medium-sized pan and place it on medium heat.
- Once hot, add the bacon slices to this. Let them cook till crispy. Take them off the pan and chop roughly.
- In the same pan, add a tablespoon of oil, if necessary. To this, add crushed garlic and roughly chopped onion. Let this fry till the onion and garlic start to turn brown and aromatic.
- Add small, chopped bits of potato and ensure they cook through evenly. If this seems difficult, semi-boil the potato beforehand.
- Next, add roughly chopped tomatoes to this and stir them for a couple of minutes. You can also swap tomatoes for peppers if you like.
- After this, add the spinach leaves. You can use baby spinach as well. On the other hand, if the leaves are large, chop them roughly or break them apart by hand. Stir them into the mixture.
- Meanwhile, break 5 large or 6 medium-sized eggs into a bowl. Whisk them till the yolks have broken and blended with the whites. Add parmesan or cheddar cheese and milk to the eggs and give it another light whisk.
- Add bacon bits to the vegetables in the pan and spread it all out evenly. Raise the flame to high and pour the whisked eggs over this.
- Place small bits of goat cheese, feta, or even ricotta cheese in this eggs and vegetable mixture. You can skip this step if you aren't looking to make it as cheesy.
- Cover it with a lid and let it cook on medium-low flame for about 5-7 minutes. Check to see if it is almost done.
- The next step is a bit crucial. We're doing it the rustic way so check to see that your spinach frittata isn't stuck to the pan. If it is, loosen the edges with a spatula.
- Hold a plate carefully over the pan and flip your frittata onto it. Carefully transfer it back into the pan so that the seared side is now facing up. Let this cook for about 5-7 minutes.
- Take it off the heat once done. Slice it in triangular pieces, as with a pie. Serve with a side salad or a sauce of your choice.
- prosciutto (or other cured meats)
- sundried tomatoes
What are your preferred combinations for a spinach frittata? Or are you trying this recipe for the first time? Let us know in the comments below. Also, if you have your own unique recipes to share, head over to the recipe submission page, and your recipe could feature on our website.