Spinach Frittata
A frittata is an Italian omelet that can be finished on your stovetop, or in your oven. I love this simple combination of ingredients.
By Chef Laura Bonicelli
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
Nutrition Facts
Per Serving (serves 2 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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.