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 tasted 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 of ‘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 vibrant green 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 stunning green color and speak for its own freshness.
Frittata is just like a blank 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. Try this spinach frittata to begin your frittata journey and I can bet that even a non-spinach lover will fall for it too!
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 -> finish it in the oven! And you are done! You can make a loaded frittata to serve for lunch; try adding sausages, pepperoni, chopped bell peppers, chopped tomatoes, sautéed mushrooms, green onion or any other veggie of your choice to make it a one pot meal. Once you start making frittata, you will undoubtedly fall in love with it. Start with this easy peasy spinach frittata and see where it takes you! Enjoy!
- 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. You can also finish it in a preheated oven at 180 C for 15 minutes or until set.
- Once the spinach frittata is completely cooked, cut them in wedges and serve warm. Enjoy!