Ingredients
Units
Scale
Ingredients (Serves 4)
- 8 large eggs
- 1/4 cup whole milk or cream
- 1 cup fresh spinach, roughly chopped
- 1/2 cup grated Parmigiano-Reggiano cheese (plus extra for garnish)
- 2 tablespoons olive oil or unsalted butter
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional: Fresh parsley or chives, chopped, for garnish
Instructions
Instructions
1. Preheat Oven (Optional)
- Preheat your oven to 375°F (190°C) if you plan to finish the frittata in the oven.
2. Whisk the Eggs
- In a medium bowl, whisk together the eggs, milk or cream, Parmigiano-Reggiano, salt, and pepper until well combined.
3. Sauté the Spinach
- Heat the olive oil or butter in a medium, oven-safe skillet over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
- Add the spinach and cook until wilted, about 2-3 minutes.
4. Add the Egg Mixture
- Pour the egg mixture over the spinach in the skillet. Tilt the skillet to distribute the eggs evenly. Reduce the heat to medium-low and cook without stirring for 5-7 minutes, or until the edges start to set but the center is still slightly runny.
5. Finish in the Oven (Optional)
- If using the oven, transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the frittata is fully set and slightly golden on top.
- If finishing on the stovetop, cover the skillet and cook on low heat for another 3-5 minutes, until the eggs are fully set.
6. Serve
- Let the frittata cool slightly before slicing. Garnish with extra Parmigiano-Reggiano and fresh herbs, if desired. Serve warm or at room temperature.
