Spinach Frittata

This Frittata is simple, fast and easy dish to prepare on a weekend. I make this pretty often and it’s my son’s favourite breakfast apart from oats. He calls this an egg pizza! Frittatas are usually baked in an oven, but you can also do it on a stovetop. The stovetop method is the traditional method done by the Italians. The term frittata is derived from the Italian term friggere which means “fried”.

Frittata is an egg-based dish similar to an omelette or a crustless quiche. I first learnt to make a frittata in Shanghai, where the breakfast options are pretty limited. From then on it has become our go-to breakfast.

This Spinach frittata is made with spinach, eggs, cheese, onions and tomatoes. To make your frittatas more spongy and fluffy. You definitely need to beat these eggs in a blender. I always use my stick blender to beat the eggs. They do come in handy all the time. Lastly, you can add any cheese of your choice. I used cream cheese. You can use feta cheese, parmesan or cheddar.


Spinach Frittata

Preparation time:10 min

Cooking time:15 min

Total Time: 25 min

Yield: 3 servings

Ingredients

  • 6 large eggs
  • 2 cups baby spinach
  • 2 tbsp butter
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1/4 cup cream cheese
  • 1 tsp paprika powder
  • 1 tsp cumin powder
  • salt to taste
  • ground black pepper
  • few dried thyme

Instructions

  1. In a skillet, add one tbsp butter, add onions. Saute till the onions turn pink. Add chopped tomatoes and saute for 2-3 minutes. Add baby spinach and saute till the leaves become wilted. Remove from the pan and keep it aside.
  2. In a bowl or a blender jar, crack in the eggs, cream cheese, paprika, cumin powder and salt. Beat the eggs till they become pale and fluffy.
  3. In the same skillet on low flame, add another tablespoon of butter. Once the butter is melted, add the sauteed veggies. Pour the egg mixture over the vegetables. Stir with the spatula briefly to combine and spread the mixture evenly across the pan. Season it with cracked black pepper and few dried thyme. Cover the skillet with a lid and cook on low flame till the eggs become puffed up and appear cooked. Insert a toothpick in the centre and it should come out clean.
  4. Slice the frittata with a sharp knife and serve it as it is or with a mustard sauce/ketchup on top.

Nutrition Facts: Calories239 cal, Total Fat: 17.1g, Saturated Fat: 7.4g, Cholesterol: 393mg, Sodium 267mg, Total Carbohydrate: 7.2g, Dietary Fiber: 1.9g, Total Sugars: 3.1g, Protein: 15.5g, Vitamin D: 35mcg, Calcium: 108mg, Iron: 3mg, Potassium: 404mg.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.