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Spinach And Parmesan Frittata

Canadian.Recipes's picture
Ingredients
For sauce
  Sour cream 1⁄2 Cup (8 tbs)
  Minced green onion 2 Teaspoon
  Lemon juice 1⁄2 Teaspoon
  Minced fresh garlic 1⁄4 Teaspoon
For frittata
  Fresh spinach/Half of a 10 ounce / 280 gram package frozen spinach 1⁄2 Pound
  Eggs 8
  Finely chopped fresh parsley 2 Tablespoon
  Freshly grated parmesan cheese 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Nutmeg 1 Pinch
  Butter 2 Tablespoon
  Finely chopped onion 1⁄3 Cup (5.33 tbs)
Directions

Sauce: In small bowl, combine all ingredients; cover and refrigerate.
Frittata: Wash fresh spinach in at least 2 changes of lukewarm water; remove coarse stems.
In heavy saucepan, cook fresh spinach, covered, in water clinging to leaves just until wilted, about 3 minutes.
Drain fresh or frozen spinach in sieve, press out moisture and chop finely.
Return spinach to sieve and press out moisture again.
In large bowl, beat together eggs, parsley, Parmesan, salt, pepper and nutmeg.
Stir in spinach.
In 10-inch (25 cm) skillet over medium heat, melt butter; cook onion until translucent, 3 to 5 minutes.
Pour in frittata mixture; cook until bottom sets, lifting frittata with spatula to allow uncooked eggs to flow underneath and set.
When edges are firm but top is still moist, cover skillet with large plate; turn over together and slide frittata back into skillet, cooked side up.
Cook for 1 to 2 minutes longer or until bottom is set.
Transfer to heated platter and serve immediately, cut in wedges; pass sauce to pour over.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Breakfast
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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