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
- In a medium sauté pan over medium heat, add the spinach. Cook down spinach for 2 minutes, mixing with tongs as they cook. Do not add oil or water to the pan, simply wilt down the spinach, drain any liquid, remove from pan and set aside.
- Add the eggs to a mixing bowl and vigorously whisk for 1 minute. Add the grated cheese, mozzarella, and season with salt and pepper. Give the cooked spinach a rough chop and add them to the egg mixture. Whisk to combine.
- Using a paper towel, wipe down the sauté pan the spinach cooked in, add the oil and swirl in the pan. Heat the oil over medium-low heat.
- Add the egg mixture and cook for about 1 – 2 minutes undisturbed, until the sides are slightly set.
- Using a rubber spatula, swirl the eggs all around, and bring the edges of the eggs towards the center of the pan. Doing so will bring any liquid from the center towards the edges, for even cooking.
- Continue this process of swirling the eggs and bringing any wet egg from the center to the edges for about 6 minutes. At this point, the frittata should be solidifying, while the center will still be slightly undercooked. Leave frittata undisturbed for 2 additional minutes.
- Place a large plate that covers the entire frittata and pan over the pan and confidently invert the frittata onto the plate. Slide the frittata back into the skillet and cook for 3 to 4 additional minutes until firm. Invert again and serve.
What to Pack for Italy
Cosa Mettere in Valigia per l'Italia
Everyone is always asking me what they should pack for Italy,
so I’ve created a quick reference guide that you can use for your next trip.
Hint: You don’t need nearly as much as you think you do!