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.

Asparagus and Bacon Frittata

Frittata di Asparagi e Pancetta

This frittata is a perfect meal because it’s healthy, nutritious, and tasty. It has a bit of everything—protein, carbohydrates, and vegetables.

Preparation time: about 30 minutes
Cooking time: about 15–20 minutes

Class: economy-healthy

Serves: 3–4

Ingredients:
1 tbsp. extra virgin olive oil
½ onion, peeled and finely chopped
½ lb. (220 g) asparagus, chopped
1 cup (250 ml) water
Salt (about ¾ tsp. total)
¼ lb. (110 g) bacon, diced
6 eggs
7 tbsp. grated Parmigiano Reggiano (or Grana Padano) cheese
Vegetable oil (just enough to generously oil the skillet)

Method:

1. Sauté the onions in the extra virgin olive oil. Add the asparagus, water, and a pinch of salt. Cover and cook until the asparagus is tender. Then, add bacon and cook together for another 5–6 minutes (make sure the water has evaporated). Set aside.
2. In a bowl, lightly beat the eggs with cheese and ½ tsp. of salt. Add the onions, bacon, and asparagus mixture. 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 warm or at room temperature with toasted 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.