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Pinterest image with three photos of spinach frittata recipe and a caption reading "Italian spinach frittata recipe". Photos by Lemons and Spices

Italian spinach frittata

A vegetarian frittata perfect for lunch, brunch or a delicious sandwich filling!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Snack
Cuisine Italian
Servings 4 people

Equipment

  • 1 Pan
  • 1 immersion blender
  • 1 Bowl
  • 1 Grater
  • 1 Fork or Whisk

Ingredients
  

  • 400 gr fresh spinach (14 oz)
  • 60 gr parmigiano reggiano cheese (grated)
  • 4 eggs
  • 50 ml milk (it can be any milk, also plant-based. I used unsweetened soy milk)
  • 1 pinch salt
  • 1 tbsp olive oil (extra-virgin)
  • 1 clove of garlic (optional)

Instructions
 

  • Thoroughly wash your spinach and place them in a pan with a pinch of salt (if you are using garlic, heat it up in the pan with a drizzle of olive oil before adding the spinach). Cover and the spinach let cook over low/medium heat. Once the spinach is soft (around 10/15 minutes), gently blend it directly from the pan.
    Image: Cooked and blended spinach for Italian spinach frittata
  • While the spinach is cooking, in a bowl whisk the eggs. Incorporate the cheese and the milk and whisk some more.
    Image: Whisking eggs and cheese for the vegetarian spinach frittata. Photo by Lemons and Spices
  • When the spinach is ready, let it cool down a bit, and then add it to the bowl with the eggs, cheese, and milk.
    Image: Batter for the Italian spinach frittata. Photo by Lemons and Spices
  • In a good non-stick skillet, add the oil, and once hot, pour the batter. Make it even with a spatula and cover. Let it cook over low-medium heat for about 10 minutes. When the bottom is crispy, flip it over and let cook for another 5 minutes on the other side.
    Image: Italian spinach frittata on the skillet. Photo by Lemons and Spices
  • Serve hot or lukewarm.
Keyword cheap, easy, eggs, quick, vegetarian, vegetarian recipe