A really great brunch or lunch idea! Simple and delicious. I made these in personal size, but you can easily adapt them to a large size and cut into portions.
Spinach and Spring Onion Frittata
Serves 4 personal size or 8 slices in a large 9 inch pan
Heat a medium skillet, add a touch of olive oil and spring onions. cook until browned, about 4-5 minutes. Reduce heat and add spinach until wilted. Remove from heat.
Whisk eggs with milk, salt and pepper and set aside.
Heat a 4-inch non stick frying pay over medium heat and add a little oil. Pour in egg mixture and evenly spread 1/4 of the spinach mixture and sprinkle over 1/4 of the cheese. Cook for about 5 minutes, carefully lifting sides with a spatula. Now comes the fun part of flipping it without making a mess and loosing all your eggs! Place a lid on the top of the pan and lift the pan off the stove. Holding the pan with one hand and the lid placed firmly on the, invert it. Now you should have your fritatta upside down on the lid. Now, gently slide it back into the pan, raw side down. It should only take another few minutes to cook. Repeat for each fritatta. Keep warm in a low heated oven.
Serve with fresh spinach on the side.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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