Spinach Frittata
Spinach Frittata
© Chef Laura Bonicelli
Golden and custardy with vibrant emerald spinach throughout, this classic Italian frittata fills your kitchen with the aroma of fresh herbs and nutty Asiago. Perfect for lazy weekend brunches or elegant weeknight dinners when you want something satisfying yet effortless.
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Servings
2 servings
Ingredients
- 1 tablespoonextra-virgin olive oil
- 1 1/2 cupsfresh baby spinach
- 3 large eggs
- 3 tablespoonswhole milk
- 1/2 teaspoonKosher salt
- freshly ground pepper
- 1 teaspoonminced tarragon or your favorite herb -- optional
- 2 tablespoonsfreshly grated Asiago cheese
Instructions
- 1
Preheat oven to 375º F
- 2
Heat olive oil in an 8-inch skillet over medium heat.
- 3
Add in spinach and saute, stirring often, until wilted.
- 4
While spinach is cooking, beat eggs, milk, salt, pepper, and tarragon in a medium-sized bowl. (I use a rotary beater for this). You want to incorporate air into the eggs.
- 5
Add eggs into the pan and leave on the heat for a minute until you see the edges set. Cover and put in the oven for 10 to .
- 6
The frittata should be puffed up and completely set. The bottom should be only slightly brown. Top with Asiago cheese and serve immediately.
Nutrition Facts
Per Serving (serves 2 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.