Spinach Frittata: A Delicious Way to Use Up Leftover Spinach
Have Too Much Spinach? Make a Flavorful Spinach Frittata!
My parents gave me a generous amount of fresh spinach, and while I usually make spinach salad or seasoned spinach, I wanted to try something different. That’s when I thought of making a frittata! With just eggs and spinach, you can create a wonderful dish. It’s simple, nutritious, and makes for a perfect brunch.
Ingredients- 4 large eggs
- 1 handful of fresh spinach (approx. 100g)
- 10 Vienna sausages or ham slices (optional, but adds great flavor!)
Seasoning & Oil- 1/2 tsp salt (or to taste)
- A little cooking oil
- 1/2 tsp salt (or to taste)
- A little cooking oil
Cooking Instructions
Step 1
Crack 4 large eggs into a bowl. Whisk them vigorously with a fork or whisk until the yolks and whites are well combined and slightly frothy. This helps create a lighter texture when cooked.
Step 2
Adding Vienna sausages or ham will make the frittata even more delicious and satisfying. If you don’t have these, don’t worry, it will still be great! If using, slice them into bite-sized pieces.
Step 3
Bring a pot of water to a rolling boil. Add the washed spinach and blanch for about 2-3 minutes, just until it wilts. Immediately transfer the blanched spinach to a bowl of cold water to stop the cooking process and retain its vibrant green color.
Step 4
Once the spinach has cooled, gently squeeze out as much excess water as possible with your hands. This is important to prevent a watery frittata. Using scissors or a knife, cut the spinach into manageable pieces, about 2-3 cm in length.
Step 5
Lightly grease a non-stick frying pan with a little cooking oil. You can spread it thinly with a paper towel to ensure even coating and prevent sticking. Once the pan is moderately heated, carefully pour the beaten eggs into the pan.
Step 6
As the edges of the egg mixture begin to set, sprinkle the chopped spinach and sliced ham (or sausages) evenly over the top. Gently stir with a chopstick or fork to distribute the ingredients. Then, cover the pan with a lid and cook over low heat, like steaming an egg dish, for about 5-7 minutes until the frittata is mostly set.
Step 7
The edges of the frittata will cook faster than the center. To ensure the center is cooked through, I carefully flipped the frittata using a spatula midway through cooking to brown the top side as well. (If flipping is challenging, you can also cover and cook longer, or finish it under a broiler if your pan is oven-safe.)
Step 8
Once the top is also nicely golden brown and cooked through, carefully slide the spinach frittata onto a serving plate. Your delicious and visually appealing Spinach Frittata is ready! It’s best enjoyed warm.
