Potato and spinach frittata in a pan on a light background
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Spinach Frittata

An Italian brunch recipe popular all over, the spinach frittata is an easy way of packing more nutrition in your eggs. If you've been looking for varying ways to make eggs, this rustic recipe is a must-try.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Brunch
Cuisine: Italian
Keyword: frittata, eggs, omelette, omelet
Appliance: pan
Servings: 3 people
Author: Prachee

Ingredients

  • 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

Instructions

  • 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.
    2 slices of spinach mushroom and egg frittata sitting on wooden cutting board

Notes

Frittatas, or eggs in general, are quite versatile to work with and can accommodate an array of ingredients. If you aren't a fan of potatoes or bacon, or want more vegetables in your spinach frittata, here are some of the ingredients you can add, or swap.
  • prosciutto (or other cured meats)
  • mushrooms
  • sundried tomatoes
  • peppers
Essentially, many of the vegetables from your fridge can make it into the pan. But remember not to overcrowd your spinach frittata or add too little vegetables.