Spinach Frittata (Flat Omelette)
Serves 4 Hot Vegetarian
Vegetables herbs Main Course
Gluten Wheat free Italy Europe
Onion, finely chopped
Spinach, washed and finely shredded
tbsp Olive Oil
tbsp Freshly grated Parmesan Cheese
tbsp Freshly chopped Parsley
tbsp Freshly chopped Chives
little extra Butter to glaze
Fry the finely chopped onion in 3 tbsp of the olive oil, until soft. Add the
spinach and sweat for a further 2-3 minutes until
Break the eggs into a bowl and stir them vigorously with a fork or wire whisk
to mix the yolks and whites. Mix in the fried onions
and spinach, cottage cheese, parmesan, nutmeg,
herbs and salt and black pepper to taste.
Melt half of the butter and the remaining olive oil in a large frying pan. Pour
in the egg mixture and cook the frittata, lifting the
edges to permit the liquid egg to run
underneath and shaking the pan to prevent sticking. Cook until mostly set.
Turn the omelet on to a
plate, melt the remaining butter in the pan and slide
the frittata back into the pan top side down and cook for
Slide the frittata (omelette ) on to a heated serving plate. Glaze the surface with a little
butter and serve immediately, cut into wedges.
NB It may be easier to use 2 frying pans.
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