Frittata is an Italian dish which involves frying eggs with other food ingredients such as vegetables, cheese and potatoes. In Italy, frittata is a very common dish to make at home and can be eaten at any time of the day. It may be placed between slices of bread and eaten as a sandwich (“panino”) for breakfast, lunch or dinner. It may also be simply served on its own as a snack (“spuntino”).
Frittatta is derived from the Italian word “friggere” which means “to fry”. Traditionally, frittatta should be fried, although some people prefer to bake it in an oven.
Frittata is a common way to use up whatever ingredients you may happen to have and any leftovers. In this recipe, we shall make it with spinach and ricotta cheese. I think it is a good idea to add some slowly cooked, softened onions which add sweetness to the dish, and a bit of herbs. Cheese is a crucial ingredient of any frittata.
You may wish to experiment with different combinations of vegetables, including courgette, asparagus, broccoli, peas, broad beans, French beans and new potatoes. Boil them first and drain thoroughly. If you are using courgette, squeeze out any excess water. You may also try roasted root vegetables such as squash, parsnip, celeriac, beetroot, carrots and potatoes. I think Pecorino Romano or goat cheese would also be good. Also try other herbs such as chives, parsley and rosemary, or a mix of herbs. There are endless combinations of ingredients, and these are just some ideas.
Ingredients
- 400g baby spinach
- 7 large organic or free range eggs
- 1 tbsp fresh thyme leaves
- 40g grated Parmigiano-Reggiano cheese
- 100g fresh ricotta cheese
- 3 tbsp olive or vegetable oil
- 1 onion, finely sliced
- 1 tsp sea salt
- A generous amount of freshly ground black pepper
Instructions
- Preheat the upper grill of the oven to 180°C or medium heat.
- Wash the spinach leaves and put them in a saucepan. There is no need to add water to the pan, as the water on the leaves will be sufficient to cook them. Cover with a lid and heat over medium heat. Stir the spinach leaves a few times half way during cooking so that they can be evenly cooked. Cook until the leaves are wilted. Drain the spinach in a sieve and rinse with cold running water to stop cooking. Squeeze out as much water as you can. Set aside to cool down.
- Beat the eggs in a large bowl. Mix it with thyme, Parmigiano-Reggiano cheese, ricotta cheese and the cooked spinach. Season with salt and pepper. Make sure the ingredients are well distributed.
- Heat oil in a well-seasoned cast iron or heavy–bottomed skillet (or a non-stick pan) over medium-low heat. I use a round skillet which is about 20cm in diameter and 5cm deep. Add the onion slices and cook for 8-10 minutes until soft and translucent.
- Pour the egg mixture into the pan. Mix well with the onion.
- Cook gently, without stirring, until the egg is about two-third set.
- Transfer the skillet to the oven. Place it under the upper grill. Cook until the frittata is completely set and the top is slightly browned.
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