Baked Spinach and frankfurt frittata

Serves Icon
Time 40 Minutes
  • 4 tablespoons (80ml) extra virgin olive oil
  • 1 clove garlic, crushed
  • 300g fresh baby spinach, washed and pat dry (alternatively, use frozen spinach, just thawed)
  • 6 eggs
  • 15g breadcrumbs
  • 10g Parmigiano Reggiano or Grana Padano cheese, finely grated
  • 3 Frankfurts, chopped (180g approximately)
  • 150g Provoletta cheese, chopped into cubes (alternatively, use Mozzarella)
  • Sea salt

How to Make It
Step 1

Preheat the oven to 180°C conventional oven/ 160°C fan-forced (356° Fahrenheit/Gas 4). Grease a round baking dish with butter (alternatively, line a baking dish with baking paper).

Step 2

Heat half of the olive oil in a large frying pan over medium heat. Add the garlic and stir for 1 minute, then add the spinach. Toss until the spinach wilts. Place the spinach into a strainer and use the back of a ladle to press down to extract as much liquid as possible. Alternatively, squeeze the liquid out with your hands. Discard spinach liquid. Set the spinach aside to cool slightly.

Step 3

Use a fork to lightly whisk the eggs in a medium-sized bowl until combined. Stir in the breadcrumbs, Parmigiano Reggiano (or Grana Padano), remaining 2 tablespoons of olive oil and season well with salt to taste. Stir in the cooled spinach.

Step 4

Pour the egg and spinach frittata mixture on the base of the greased baking dish. Evenly scatter the frankfurt pieces and Provoletta cheese over the egg and spinach mixture.

Step 5

Bake the frittata for 32-35 minutes or until cooked through.

Step 6

Allow the Baked Spinach and Frankfurt frittata to cool for 5 minutes before serving – buon appetito!

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