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.
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- 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
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.
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.
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.
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.
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.
TAKE A LOOK AT THIS
ITALIAN BRESAOLA SALAD with arugula and cheese
PRINTABLE VERSION
- 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
- 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. - 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. - 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. - 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. - 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. 
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