CookEat Recipe
Spinach Frittata
A frittata with coarsely chopped spinach, cooked in butter on both sides.
Method
Steps
Step 1
Gather the ingredients: 200 g raw spinach, washed thoroughly; 4 eggs; 40 g butter, divided between cooking the spinach and turning the frittata; Salt and black pepper to taste; Optional: 1 teaspoon grated Parmesan.
Step 2
Put the washed spinach in a saucepan with the water still clinging to the leaves. Cover and cook until wilted and tender, about 2–4 minutes. Immediately cool in fresh cold drinking water, drain, squeeze very well and chop coarsely.
Step 3
Melt about 30 g of the butter in a nonstick frying pan. Add the spinach, season with salt and pepper and turn frequently until the leaves are coated in butter and excess moisture has evaporated.
Step 4
Stir the eggs briefly with a fork, adding a little salt and the optional Parmesan. Pour over the spinach and cook gently until the underside is golden and the egg has set enough to turn safely.
Step 5
Slide or invert onto a plate, using a broad spatula as needed. Add the remaining butter to the pan and slide the frittata back in with the uncooked side down. Cook until both sides are lightly golden, the egg is fully set and the centre reaches 74°C. Serve promptly.
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