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You are here: Home / Gluten Free / FRITTATA RECIPE with spinach, goat cheese and pecorino crust

FRITTATA RECIPE with spinach, goat cheese and pecorino crust

07/10/2016 by Filippo Trapella Leave a Comment

This Italian frittata is easy and tasty, and not requires flipping it! Spinach and onions combine perfectly with goat cheese. By finishing into the oven you create a yummy pecorino crust. This recipe is great as appetizer or picnic lunch. Serve frittata warm or at room temperature, paired with toasted bread slices, green salad and/or cured meats.
FRITTATA RECIPE with spinach, goat cheese and pecorino crust

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goat-cheese-frittata

  • 8 eggs
  • 5 oz (70 g) fresh goat cheese
  • 8 tbsp pecorino cheese
  • 8 tbsp extra virgin olive oil
  • 1 (200 g) little white onion
  • 1/2 lb (230 g) spinach
  • to taste black pepper
  • to taste table salt

FRITTATA RECIPE with spinach, goat cheese and pecorino crust

CARAMELIZED ONIONS

Peel and finely slice the onion. Pour 4 tbsp of olive oil and onions into a 10 inches non-stick pan with ovenproof handle and place over low/medium heat. Cook onions until starts to caramelize, stirring occasionally.

FRITTATA RECIPE with spinach, goat cheese and pecorino crust

STIR FRIED SPINACH

Meanwhile the onions are caramelizing, cut and discard the stems of the spinach and mince coarsely the leaves. When the onions are done, add spinach. Stir fry 5 mins, then add goat cheese. Stir spinach and cheese until consistent. Let the mixture rest covered.

FRITTATA RECIPE with spinach, goat cheese and pecorino crust

BEATEN EGGS

Crack eggs and pour into a bowl. Add 1 pinch of table salt and 1 pinch of black pepper each egg. Beat lightly with a whisk. Add spinach and cheese mixture into the bowl. Whisk until consistent.

FRITTATA RECIPE with spinach, goat cheese and pecorino crust

COOKING FRITTATA

Pre-heat the oven on 355° F. Pour 4 tbsp of olive oil into the pan and place over medium heat. Pour eggs and spinach mixture into the pan. Stir the mixture until starts to coagulate, then cover with a lid. Cook until the frittata is almost all coagulated, then place far from the heat and cover with grated Pecorino.

FRITTATA RECIPE with spinach, goat cheese and pecorino crust

BAKING FRITTATA

Bake frittata into the oven until pecorino is melted, then broil until golden and crispy. If your pan is not ovenproof, slide it over a ceramic dish and bake. Serve frittata warm or at room temperature, with fresh greens and toasted bread slices.

FRITTATA RECIPE with spinach, goat cheese and pecorino crust

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PRINTABLE VERSION

FRITTATA RECIPE with spinach, goat cheese and pecorino crust
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
This Italian frittata is easy and tasty, and not requires flipping it! Spinach and onions combine perfectly with goat cheese. By finishing into the oven you create a yummy pecorino crust. This recipe is great as appetizer or picnic lunch. Serve frittata warm or at room temperature, paired with toasted bread slices, green salad and/or cured meats.
Author: Filippo Trapella - philosokitchen.com
Recipe type: appetizer
Cuisine: Italian
Serves: 8
Ingredients
  • 8 eggs
  • 5 oz (70 g) fresh goat cheese
  • 8 tbsp pecorino cheese
  • 8 tbsp extra virgin olive oil
  • 1 (200 g) little white onion
  • 1/2 lb (230 g) spinach
  • to taste black pepper
  • to taste table salt
Instructions
  1. CARAMELIZED ONIONS
    Peel and finely slice the onion. Pour 4 tbsp of olive oil and onions into a 10 inches non-stick pan with ovenproof handle and place over low/medium heat. Cook onions until starts to caramelize, stirring occasionally.
  2. STIR FRIED SPINACH
    Meanwhile the onions are caramelizing, cut and discard the stems of the spinach and mince coarsely the leaves. When the onions are done, add spinach. Stir fry 5 mins, then add goat cheese. Stir spinach and cheese until consistent. Let the mixture rest covered.
  3. BEATEN EGGS
    Crack eggs and pour into a bowl. Add 1 pinch of table salt and 1 pinch of black pepper each egg. Beat lightly with a whisk. Add spinach and cheese mixture into the bowl. Whisk until consistent.
  4. COOKING FRITTATA
    Pre-heat the oven on 355° F. Pour 4 tbsp of olive oil into the pan and place over medium heat. Pour eggs and spinach mixture into the pan. Stir the mixture until starts to coagulate, then cover with a lid. Cook until the frittata is almost all coagulated, then place far from the heat and cover with grated Pecorino.
  5. BAKING FRITTATA
    Bake frittata into the oven until pecorino is melted, then broil until golden and crispy. If your pan is not ovenproof, slide it over a ceramic dish and bake. Serve frittata warm or at room temperature, with fresh greens and toasted bread slices.
  6. FRITTATA RECIPE with spinach, goat cheese and pecorino crust
3.5.3208

 

Filed Under: Appetizers, Faster Than 45 Mins, Gluten Free, My Authentic Italian Recipes, Recipes, Vegetarian Tagged With: appetizer, caramelized, chesse, egg, frittata, gluten free, goat cheese, healthy, italian, onions, party, pecorino, spinach, vegetarian

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