SPINACH FRITTATA RECIPE | How to make Frittata | Italian Omelette

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Pour about four tablespoons of olive oil into a non-stick saucepan, making sure it covers the base. Preheat the oven to 180°C.
2. Place the pan on the stove over medium-high heat.
3. Crack the six eggs into a mixing bowl. Add two pinches of table salt and beat with a whisk or fork.
4. Add the spinach and cherry tomatoes, then the basil, grated parmesan and dried mixed herbs. Beat again, then add the cream (or milk).
5. Once the pan is hot, remove it from the heat and swirl the oil around the edges so it lightly greases at least half the inside rim. Pour off the excess oil.
6. Return the pan to the stove. Pour in the egg mixture, spreading the tomatoes evenly and levelling the surface.
7. Cook over medium-high heat for about 3 to 4 minutes, then gently lift the edges with a spatula. After 6 minutes in total, the edges should be set but the middle still runny.
8. Move the pan to the oven. Bake until the top is no longer runny and the frittata is rising and set through the middle; the time varies by oven.
9. Remove from the oven and let it rest on a bench, with a flat plate placed inside the pan.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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