Spinach and Blue Cheese Frittata

Frittata di Spinaci e Gorgonzola

There are only a few recipes as quick and rich as this one is. The combination of spinach, blue cheese, and eggs makes a frittata that tastes great and is very healthy.

Preparation time: about 15 minutes
Cooking time: about 15–20 minutes

Class: economy, healthy

Serves: 2–3

Ingredients:
3 tbsp. extra virgin olive oil
½ medium onion, peeled and finely chopped
½ lb. (220 g) fresh spinach
Salt (about ¾ tsp. total)
2 oz. (50 g) blue cheese
5 eggs
4 tbsp. grated Parmigiano Reggiano (or Grana Padano) cheeseVegetable oil (just enough to generously oil the skillet)

Method:

1. Sauté the onion in the extra virgin olive oil. Add spinach and a pinch of salt, cover, and cook for 10–12 minutes or until tender.
2. Add the blue cheese to the pan with spinach, stir well, and cook all together for another few minutes or until the cheese melts.
3. Meanwhile, in a bowl, lightly beat the eggs with Parmigiano cheese and ½ tsp. of salt. Then add the mixture of spinach and blue cheese to the eggs and mix well.
4. Heat a large, nonstick, oiled skillet and pour in the egg mixture. Shake the pan gently or use a spatula to distribute it evenly over the surface. Cover and cook the frittata on low heat for a few minutes until the bottom is light golden-brown¹ and the top has started to firm up. Then flip onto a large lid and slide back into the pan to cook the other side.
5. Slide onto a serving plate and serve immediately with bread.²

1 You can check by lifting the edge of the frittata with a fork.

2 You may need to season with salt.

Artichokes Frittata

Frittata di Carciofi

Here, in Italy we eat a lot of artichokes, we love them! Now, around Easter, you find artichokes everywhere. If they are fresh, tender, and cooked the right way, they will taste great. This frittata is one of the most popular recipes with artichokes and the recipe is also in my book Simply Frittata.

 

Preparation time: about 20 minutes
Cooking time: about 15–20 minutes
Class: economy, very healthy

Serves: 2–3

Ingredients:

4–5 fresh artichokes
1 tbsp. extra virgin olive oil
1 garlic clove, peeled and finely chopped
½ cup (120 ml) warm water
1 tbsp. freshly minced parsley
Salt (about ¾ tsp. total)
6 eggs
6 tbsp. grated Parmigiano Reggiano (or Grana Padano) cheese
3 oz. (80 ml) cottage cheese

Method:

1. Wash the artichokes thoroughly with cold tap water. Remove the leaves from the outside of each artichoke until you arrive at the pale inner leaves. Using a large knife, cut off the top of the artichokes and throw it away. Then peel the base and remove any residual hard parts of the leaves. Cut each artichoke in half lengthwise, remove the purple leaves and the hairs (if there are any) that cover the heart, and finely slice them.

2.In a large pan, sauté the garlic in extra virgin olive oil and add the artichokes, warm water, parsley, and a pinch of salt. Cover and cook about 15 minutes or until the artichokes are tender. Turn off the heat (make sure the water has evaporated) and set aside.

3. Meanwhile, in a bowl, lightly beat the eggs, add Parmigiano cheese, ½ tsp. of salt, cottage cheese, and artichokes. Mix well.

4. Heat a large, nonstick, oiled skillet,[1] and pour in the egg mixture. Shake the pan gently or use a spatula to distribute it evenly over the surface. Cover and cook the frittata on low heat for a few minutes until the bottom is light golden-brown[2] and the top has started to firm up. Then flip onto a large lid and slide it back into the pan to cook the other side.

5. Slide onto a serving plate and serve with toasted or hard bread.[3]

 

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[1] Some people find it easier to use a smaller skillet to make 2–3 frittatas instead of 1 large one.

[2] You can check by lifting the edge of the frittata with a fork.

[3] You may need to season with salt.

Peas Frittata

Frittata di Piselli

What do you think of an healthy peas frittata for dinner, tonight? ....of course with the best organic eggs! It is a recipe of my book Simply Frittata.

 

Preparation time: 10–15 minutes
Cooking time: about 15–20 minutes

Serves: 1–2

Ingredients:

2 tbsp. extra virgin olive oil
½ medium white onion, peeled and finely chopped
About 1 cup (250 ml) frozen or fresh peas
Salt (according to taste)
3 eggs
2 tbsp. grated Pecorino Romano cheese
Vegetable oil (just enough to generously oil the skillet)

Method:

1. Sauté the onion in the extra virgin olive oil. Add peas, season with salt, cover, and cook for 5–6 minutes or until tender (make sure you don’t overcook them).
2. Meanwhile, in a bowl, beat the eggs with cheese and a pinch of salt. Add the peas and mix well.
3. Heat a large, nonstick, oiled skillet[1] and pour in the egg mixture. Shake the pan gently or use a spatula to distribute it evenly over the surface. Cover and cook the frittata on low heat for a few minutes until the bottom is light golden-brown[2] and the top has started to firm up. Then flip onto a large lid and slide back into the pan to cook the other side.
4. Slide onto a serving plate and serve immediately.[3]

 

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[1] Some people find it easier to use a smaller skillet to make 2–3 frittatas instead of 1 large one.

[2] You can check by lifting the edge of the frittata with a fork.

[3] You may need to season with salt.

Potato Frittata

Frittata di Patate

This is a recipe from my book Simply Frittata. It is a simple vegetarian dish. My guests always enjoy it. My kids also love it.

 

Preparation time: 10–15 minutes
Cooking time: about 20–25 minutes

Serves: 3–4

Ingredients:
4 tbsp. extra virgin olive oil
2 medium white potatoes, finely diced
Salt (according to taste)
6 eggs
4 tbsp. grated Pecorino Romano cheese
Pepper to taste
4 oz. (110 g) cottage cheese
2 tbsp. freshly minced parsley

Method:

1. Heat the extra virgin olive oil in a skillet. Add the potatoes and fry until crispy and golden. Season with salt and set aside.
2. Preheat oven to 390° F (200° C). Line a baking dish with baking paper.
3. Meanwhile, in a bowl, beat the eggs with Pecorino Romano cheese, a pinch of salt, and the pepper. Add potatoes, cottage cheese, and parsley to the eggs and mix well.
4. Pour the egg mixture into the baking dish and use a spatula to distribute it evenly over the surface. Bake for 20 minutes or until frittata is set[1] and the top is light golden-brown.     
5. After the frittata has rested for a few minutes, serve with a green salad or grilled vegetables.[2]
   

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[1] You can check by lifting the edge of the frittata with a fork.

[2] You may need to season with salt.

Broccoli Frittata

Frittata di Broccoli

This is a recipe from my book Simply Frittata. Like most Italian frittatas, this is easy to prepare and very cheap, the perfect combination for the vegetarians. You might make it with things you already have in the house or with the vegetables leftover from lunch or dinner the day before. I suggest to use organic broccoli.

 Preparation time: 10–15 minutes
Cooking time: about 15–20 minutes

Serves: 2–3

Ingredients:

About 4 cups (1 L) water
Salt (about 1 ½ tsp. total)
½ lb. (approx. 250 g) broccoli, cut into large pieces
5 eggs
5 tbsp. grated Parmigiano Reggiano (or Grana Padano) cheese
Pepper to taste
¼ cup (60 ml) heavy cream
1 tbsp. all-purpose flour
Vegetable oil (just enough to generously oil the skillet)

Method:

1. Bring a pot of water with 1 tsp. of salt to a boil. Add broccoli to the boiling water and cook for 10–12 minutes or until tender. Drain with a colander. Then cut them into smaller pieces and mash a little bit with a fork.
2. Meanwhile, in a large bowl, beat the eggs with cheese, ½ tsp. of salt, and pepper. Add heavy cream and broccoli and mix well. Add flour and stir again.
3. Heat a large, nonstick, oiled skillet[1] and pour in the egg mixture. Shake the pan gently or use a spatula to distribute it evenly over the surface. Cover and cook the frittata on low heat for a few minutes until the bottom is light golden-brown[2] and the top has started to firm up. Then flip onto a large lid and slide back into the pan to cook the other side.
4. Slide onto a serving plate and serve with bread.[3]

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[1] Some people find it easier to use a smaller skillet to make 2–3 frittatas instead of 1 large one.

[2] You can check by lifting the edge of the frittata with a fork.

[3] You may need to season with salt.