TABELIAAUTHENTIC RECIPE
Frittata di SpinaciSpinach Frittata
A home-style Italian secondo: sautéed, squeezed spinach and onion are mixed with eggs and slowly cooked on both sides.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Eggs6 pieces
- SpinachTrim the roots and wash; sauté, squeeze dry and roughly chop300 g
- OnionThinly slice1 piece
- Grated Parmigiano ReggianoGrate40 g
- Nutmega little
- Extra virgin olive oil35 ml
- Salt5 g
- Black pepper1 g
Method
Prepare the vegetables
- 1 Trim the roots from 300 g spinach and wash away dirt under running water.
- 2 Thinly slice 1/2 onion.
- 3 Grate 40 g Parmigiano.
Ready when
Proceed when no dirt remains at the bases of the leaves.
Sauté and chop the spinach
- 1 Heat 10 ml extra virgin olive oil in a frying pan about 22 cm in diameter over medium heat and sauté the spinach for 2–3 minutes.
- 2 Once fully wilted, transfer to a colander. When cool enough, squeeze firmly with both hands and roughly chop.
Ready when
Proceed when squeezing releases almost no more water.
Sauté the onion
- 1 Heat 10 ml extra virgin olive oil in the same pan over medium heat and sauté the onion for 3–4 minutes.
- 2 Turn off the heat once translucent and sweet-smelling.
Make the egg mixture
- 1 Crack 6 eggs into a bowl and mix with 5 g salt, 1 g black pepper, a little nutmeg and the Parmigiano.
- 2 Once the strands of white have broken up and the color is evenly yellow, add the chopped spinach and cooked onion and mix.
- 3 Do not beat in too much air.
Cook the first side
- 1 Wipe the pan, heat 15 ml extra virgin olive oil over medium-low heat and pour in the egg mixture.
- 2 When the edges begin to set, draw them inward with a rubber spatula 2–3 times, cover and cook over low heat for 8–10 minutes.
Caution
Proceed when the surface is almost set and the center slowly springs back when lightly pressed.
Turn and finish
- 1 Cover the pan with a plate and invert, then slide the frittata back into the pan and cook the other side for 2 minutes.
- 2 Rest for 5 minutes, then cut into portions to finish.
Ready when
Remove from the heat when both sides are pale golden and a skewer inserted into the center comes out without raw egg.
About this dish
Frittata is an egg dish made in homes across Italy, valued for its generous ability to accommodate seasonal vegetables and leftovers. Spinach frittata often appears at family meals from autumn through spring, when spinach is in season.
Italian households have long made egg dishes the main course on days when meat is avoided. This combination of spinach, eggs and cheese has likewise been passed down through generations as a modest but satisfying plate.
It can be eaten warm or cooled, so it is also enjoyed in lunchtime panini or cut into appetizer portions. It is a basic form of Italian home cooking that furnishes a meal without special ingredients.
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