Spinach Frittata Recipe 

Italian cuisine is hands down one of the best out there. From pasta to pizzas and frittatas, you can never go wrong with an Italian meal. A frittata is an egg-based meal. Many people have described it to be an “open-faced omelet”. It is made from beaten eggs, vegetables, less compulsorily, a protein of your choice. This makes it a high-protein diet and a safe choice for those on a weight loss journey. 

Spinach is a leafy green plant rich in vitamins and minerals. It also serves as a good aid for your immune and digestive systems. Moreover, it makes mouth-watering dishes like the spinach frittata. 

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Spinach frittata is a recipe that uses spinach –baby spinach preferably –as the vegetable base. It is an easy brunch idea that also passes for a main meal. Here is how to make a spinach frittata. Feel free to tweak the recipe to your taste. 

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Ingredients

Eight large Eggs

Half a cup of Milk 

One Garlic clove, minced or One tablespoon of Garlic powder 

One medium Onion, chopped or Two tablespoons of powdered Onion

One teaspoon of Black pepper 

Half-a-teaspoon of Salt 

One-and-half tablespoons of Extra-virgin olive oil

Eight ounces or Four cups of fresh Spinach

A Quarter cup of Scallions, chopped 

A Quarter cup of Spring onions, chopped 

One teaspoon of Paprika (optional)

Chopped sun-dried Tomatoes (optional)

One teaspoon of Red pepper flakes (optional)

One tablespoon of grated Parmesan or Pecorino cheese (also optional)

Cooking Instructions 

Preheat your oven to about 350℉ (about 177°C)

Break all the eggs together into a bowl and whisk them together lightly. Next, add the milk, cheese, salt, pepper and paprika. If your onions and garlic are powdered, add them to the egg mixture. Again, whisk all the ingredients together for another two minutes. 

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Place an oven-safe nonstick skillet on the stovetop and heat the olive oil over medium heat. Add the chopped onions and minced garlic and allow both to sauté until slight browning. If you already added your garlic and onions to the egg mix, jump straight to the next step. 

The scallions and spring onions come in next. Add them into the pan and stir for even browning. 

Introduce your spinach into the mix in batches. As the leaves heat up, they will wilt, allowing you to add more. While adding your spinach, stir it to allow proper mixing with the onions and garlic and prevent some parts from being softer. 

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Soon, your pan will have a soft mass of spinach leaves. The next step is to add your egg mixture. 

While adding your egg mixture, pour it evenly across the pan. Lift the spinach mix gently to allow the egg mixture to flow to the bottom, so the spinach is at the top and the egg mixture forms the base. 

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Give it a good stir to prevent the spinach from being concentrated on one side. Then sprinkle the chopped sundried tomatoes over the top of the frittata mixture. 

Cover the pan and turn the heat down to the lowest. Leave it to cook and set on the stovetop. This typically takes ten to fifteen minutes. However, it could take longer or shorter, so it is best to keep checking it. 

Set the pan in the oven not too near and not too far from the heat source. The top third of the oven should do. Leave it to broil for three minutes before removing it from the oven. 

No matter how anxious you are to dig into this scrumptious meal, give it a wait of about ten minutes. You don’t want to get a scald from handling a hot piece of the frittata. 

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Cooking tips and extras 

Not everyone likes onions and that’s okay. If you would rather not use onions, double the amount of garlic to be used. Both are famous for their flavourful impact on foods. 

Scallions and spring onions can also augment the effect of onions in food. You can reduce the amount of onions used to increase spring onions. 

Some recipes include goat cheese, suggesting to add it just before the frittata is done cooking. A personal view is that it is unnecessary since parmesan has already been added. To reduce the calorie count of your spinach frittata, adding goat cheese will be contradictory.

Otherwise, you can skip the whole parmesan or pecorino step and go for goat cheese instead. 

Because of the intense red color of sundried tomato, it gives your frittata a pop of color. Furthermore, it has a chewy texture and flavor that makes your frittata all the more delicious. 

To suit a low-fat diet, you can reduce the amount of cheese used but don’t cut down on the eggs. Eggs are a very healthy source of fat.    

To serve, cut through the frittata as if you were trying to make pizza slices and serve with a chilled glass of lime extravaganza mocktail.

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Frequently Asked Questions 

Can spinach frittata be stored for later?

Yes, you can store your spinach frittata in the fridge for up to four days, as long as it is stored in an airtight container. It is not advisable to freeze it. 

Warming the spinach frittata is simple. Just place it in a microwave or heat it in an oven at 175℉. 

Is a frittata the same as an omelet?

Frittatas are similar to omelets, but they differ in terms of thickness. A frittata is thicker than an omelet. Stovetop cooking is sufficient for an omelet, but frittatas are usually baked even after being cooked on a stovetop. 

Is a frittata the same as a quiche?

A quiche is usually more creamy due to the dairy content added during the preparation. It is also only prepared in the oven. A frittata is more eggy than creamy. Also, frittatas are of Italian origin, while quiches are of French origin. 

How will I know when it is cooked?

Dip your knife into the center of your frittata. If it comes out clean, then it is ready. If not, allow it to broil for a little longer. 

The spinach frittata recipe is THE go-to egg recipe you have been searching for. It is easy and inexpensive to make. This is your cue to try it out.  

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Spinach Frittata Recipe 


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  • Author: Teniola

Ingredients

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Ingredients

Eight large Eggs

Half a cup of Milk 

One Garlic clove, minced or One tablespoon of Garlic powder 

One medium Onion, chopped or Two tablespoons of powdered Onion

One teaspoon of Black pepper 

Half-a-teaspoon of Salt 

One-and-half tablespoons of Extra-virgin olive oil

Eight ounces or Four cups of fresh Spinach

A Quarter cup of Scallions, chopped 

A Quarter cup of Spring onions, chopped 

One teaspoon of Paprika (optional)

Chopped sun-dried Tomatoes (optional)

One teaspoon of Red pepper flakes (optional)

One tablespoon of grated Parmesan or Pecorino cheese (also optional)


Nutrition

  • Calories: 1327.3kcal
  • Sugar: 13.4g
  • Sodium: 2322.5mg
  • Fat: 102.8g
  • Saturated Fat: 22.3g
  • Unsaturated Fat: 34.3g
  • Trans Fat: 12.1g
  • Carbohydrates: 29.4g
  • Protein: 78.0g
  • Cholesterol: 2088.6mg

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