Spinach frittata is one of the most healthy and tasty breakfast or brunch options for all my veggie loving readers out there and it is great for any meatless day too!
I have fallen in love with frittata since the time I have discovered it and this spinach frittata is my first trial of making this Italian delicacy at my own cozy kitchen. This spinach frittata turned out to be a super-successful experiment and we both loved it to death! After making my first frittata, I am sure I am going to make many more frittatas in near future, but this spinach frittata will remain etched in our taste buds as a reminder of inception of frittatas in our lives! Sounds dramatic, eh?
The first time I had frittata in a restaurant called ‘Egg Factory’ in Bangalore. We had visited this more than couple of times, thanks to my better half who is crazy about eggs more than anything else. We devoured different varieties of frittatas they had on their menu and we loved them all! We thought this is some kind of special prep and can only be made by their very experienced chefs! I was under this misconception until recently and only after seeing many videos on ‘how to make frittata’, I realized that nothing can be simpler than this!
My today’s recipe of spinach frittata is a quite healthy one. I used fresh spinach right from our very own kitchen garden. We loved the freshness of spinach in my spinach frittata and I skipped all other ingredients while making this. As you can see, I don’t fry my spinach too much so that it retains its vibrant green color and speak for its own freshness. Try this and I can bet that even a non-spinach lover will also fall for it!
Frittata is just like a canvas and if you have made frittatas at home, then I am sure you will agree with me on that. Frittatas can have endless number of varieties which is only limited to your imagination. And as mentioned by many chefs + bloggers, frittata can also work as a pantry cleaner as well, as you can use up any left-over veggies in your frittata before going for your weekly grocery shopping. Frittata is an ideal recipe for weekend brunch – you can make it as heavy or as light as you like.
Frittata has become a very common part of our meal nowadays and I have made many varieties till date; but the underlying principle of making a frittata is always same – whisk eggs -> fry your desirable veggies -> pour your eggs over and let it set -> add cheese of your choice if you like or you can even skip it – done!
- Egg – 8
- Fresh spinach leaves – 200 gms, roughly chopped
- Grated parmesan cheese – 1 cup (you can use regular processed cheese instead, but for the authentic Italian flavor, you have to get hold of Parmigiano-Reggiano)
- Garlic – 3 cloves, minced
- Olive oil – 2 tsp
- Salt and pepper to taste
- Take a big bowl and break all the eggs into it. Add salt and pepper to taste and whisk it to mix well.
- Add the grated cheese and using a spatula or wooden spoon mix it well. Set aside.
- Heat a non-stick skillet and add the olive oil into it.
- Add minced garlic and saute for few seconds being careful not to burn the garlic.
- Tip in the chopped spinach leaves. Stir and let the the spinach wilt.
- Pour the whisked eggs over the spinach and let it spread evenly all over the pan.
- Cook the eggs uncovered on low heat till set. Enjoy!