A frittata is a classic Italian egg dish served throughout the country. Unlike omelets, which are usually prepared in individual servings and served at breakfast, frittate are prepared in a large pan, and usually serve 3 to 4 people. In Italy, they’re mostly served at lunch and dinner, and not for breakfast. Eggs for breakfast is a relatively unheard of concept in Italy. You can finish frittate in the oven, but that adds cooking time that you might be short on. Cooking from start to finish on the stovetop cuts cooking time, and it’s easier than you think. Prep time is just a few minutes, and it cooks in 15minutes! So in less than a half an hour, you can have a delicious frittata, that can easily serve a family! Add a salad, and you have a full meal! Stovetop frittatas can be intimidating, so if you’re new to this process, start with this basic recipe with limited ingredients, like this one here. The more ingredients you add, the heavier it will become, the more cooking time it will require, the more difficult the inverting might be. So, start with this basic recipe, which is packed with flavor, but minimal ingredients. Make this a few times, than as you get the hand of it, add the ingredeints.
Spinach and Mozzarella Frittata
1 (12-ounce) bag baby spinach
6 – 8 large eggs
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
Sea salt to taste
Freshly ground black pepper to taste
1 tablespoon olive oil
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