Frittata agli spinaci e timo: delicious twist on a classic Italian dish.
Che cos'è una frittata? ~ What is a frittata?
A frittata is a classic Italian breakfast dish that is similar to an omelette. The main difference is the characteristic flip of the frittata midway through cooking. Frittate are not folded over. Instead they are served like an open faced crustless quiche.
*Did you know: The word frittata comes from the verb friggere, which means to fry.
La Ricetta ~ The Recipe
Gli ingredienti ~ the ingredients
spinaci ~ spinach - 4 oz
scalogno ~ shallot - 2
olio extra vergine d'oliva ~ e.v.o.o. (to taste)
sale ~ salt (to taste)
pepe ~ pepper (to taste)
uova ~ eggs - 5
panna fresca ~ heavy cream - 1 cup
provolone ~ provolone cheese (to taste)
timo ~ thyme (to taste)
Step 1. Chop your shallots and prepare your spinach. Add e.v.o.o. to a heating pan. Once the oil is shimmering, add shallots and spinach.
Pro tip: The pan should have a slightly smaller circumference than the plate you will use to flip your frittata.
Step 2: Combine eggs, heavy cream, provolone, thyme, salt, and pepper (shown to the left). Don't overdo it on the salt - the cheese is flavorful and salty enough. Add to the spinach mixture once the spinach is wilted.
Step 3: Make sure your burner is on low heat - you want the frittata to cook long and slow and to get nice and browned. Once the edges of your frittata start to look cooked and the majority of the egg in the middle of the pan isn't too runny, it is time to flip.
Step 4. Place a plate on top of the pan and flip the half-cooked frittata over onto the plate in one smooth motion. (I like to do this over the sink in case any oil leaks out.) Slide the frittata swiftly back onto the pan (uncooked side down) and place back on the burner.
*There is a two plate method for flipping the frittata, but I find the flip-n-slide method works for me.
Step 5: Once both sides of the frittata are browned, you're done! Frittate can be served hot or at room temp, so it's a great dish for brunch!
Buon appetito!
