Spinach frittata, an easy and delicious vegetarian main course

Name: Spinach frittata, an easy and delicious vegetarian main course
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Yield: 2
Cuisine: En
Ingredients: 4 eggs; 200 g fresh or frozen spinach; 20 g grated pecorino cheese; 2 garlic cloves; Olive oil, as needed; Black pepper, to taste

vote now

Main Dish

Very Easy

22 min

302 Kcal

A great idea for a quick, inexpensive dinner, a packed lunch (yes, spinach frittata is delicious cold too!), or a vegetarian main course for a last-minute lunch. Spinach frittata is a tasty, nutritious homemade dish that everyone will enjoy. This traditional Italian dish is very easy to make: simply sauté fresh spinach with garlic and oil, squeeze out the excess water, chop it, and add it to the classic egg and cheese mixture. Try our easy spinach frittata too—we’ll explain the method step by step to help you achieve a perfect result.

Ingredients

4 eggs
200 g fresh or frozen spinach
20 g grated pecorino cheese
2 garlic cloves
Olive oil, as needed
Black pepper, to taste

Materials

Frying pan
Colander
Knife
Cutting board

Preparation

Preparation7 min

Cook time15 min

Clean the fresh spinach, separate the leaves, and rinse them under running water.
Sauté two whole, unminced garlic cloves in a pan with olive oil. Then add the spinach (still moist) and sauté in the pan for about 10 minutes, stirring occasionally.
Once cooked, drain the spinach and squeeze it well to remove excess water, using a fork or your hands.
Chop the spinach with a knife.
Crack the eggs into a bowl. Add the pecorino, black pepper, and salt, then beat vigorously until smooth.
Add the spinach to the mixture and stir to combine.
Drizzle some oil into the same pan you used to cook the spinach. Let it heat up, then add the egg and spinach mixture. Cook, covered, for about 15 minutes over medium-low heat.
After this time, check whether it is cooked. If the bottom looks cooked to your liking, turn the frittata over (use a plate to help).
Continue cooking for 3–4 minutes without the lid.
And there you have it, your spinach omelet is ready!