Vibrant Spinach Frittata: A Delicious Italian Bake
Vibrant Spinach Frittata: A Delicious Italian Bake
Easy Homemade Spinach Frittata Recipe
Discover the delightful world of Spinach Frittata, an Italian egg-based dish baked with fresh spinach, vegetables, cheese, and savory bacon. It offers a unique texture, similar yet distinct from steamed eggs, and can be effortlessly prepared in an oven, air fryer, or on the stovetop. Perfect for a hearty brunch or a light meal, this frittata is as visually appealing as it is nutritious.
Ingredients- Spinach, 60g (about 1 handful)
- Eggs, 4 large
- Bacon, 3 strips
- King Oyster Mushrooms, 1 handful
- Onion, 1/2 medium
- Cherry Tomatoes, 4-5
- Mozzarella Pizza Cheese, 80g
- Milk, 80ml
- Butter, 15g
- Salt, to taste
- Black Pepper, to taste
Cooking Instructions
Step 1
Begin by trimming the tough root ends of the spinach. Wash the leaves thoroughly under cold running water to remove any soil, then gently pat them dry with paper towels. Chop the spinach into bite-sized pieces.
Step 2
Peel and thinly slice the onion. Cut the bacon strips into bite-sized pieces as well. For the king oyster mushrooms, trim off the tough bottom ends and separate them into individual pieces.
Step 3
Remove the stems from the cherry tomatoes, wash them, and slice them in half.
Step 4
Now, let’s prepare the egg mixture for the frittata. Crack the 4 large eggs into a bowl. Season them lightly with salt and a pinch of black pepper. This seasoning step not only enhances the flavor but also helps to reduce any eggy odor.
Step 5
Pour in the 80ml of milk. Gently whisk the mixture until well combined, being careful not to overbeat and create too much foam. The milk will contribute to a wonderfully moist and tender frittata.
Step 6
Using chopsticks or a fork, gently stir the egg and milk mixture. The goal is to incorporate everything smoothly without introducing excessive air bubbles, ensuring a delicate texture.
Step 7
For an extra silky-smooth texture, consider straining the egg mixture through a fine-mesh sieve. This step will remove any potential lumps, resulting in a more refined frittata.
Step 8
Heat a non-stick skillet over medium heat. Add the 15g of butter and let it melt. Once melted, add the sliced onions, bacon, and king oyster mushrooms. Sauté until the ingredients are softened and lightly browned, releasing their wonderful aromas.
Step 9
Once the onions and mushrooms are tender, add the chopped spinach to the skillet. Spinach wilts very quickly, so add it towards the end of the sautéing process. Stir it in gently and cook just until it begins to wilt. Season lightly with a little more salt and pepper.
Step 10
Reduce the heat to low. Pour the prepared egg mixture evenly over the ingredients in the skillet. Gently stir with a spatula or spoon to distribute the ingredients within the egg mixture without overmixing.
Step 11
Arrange the halved cherry tomatoes and sprinkle the 80g of mozzarella cheese evenly over the top. The cheese will melt beautifully, binding everything together.
Step 12
Cover the skillet with a lid and cook on very low heat until the cheese is fully melted and the frittata is cooked through, about 10-15 minutes. Alternatively, you can cook until about one-third of the egg mixture is set, then cover and continue cooking on low. For oven baking, preheat to 180°C (350°F) and bake for 15-20 minutes. For air frying, cook at 180°C (350°F) for about 15-20 minutes, or until set.
Step 13
Once beautifully golden and cooked, carefully slide the frittata onto a serving plate or serve directly from the skillet. Admire the vibrant colors of yellow, green, and red – a truly stunning and delicious spinach frittata is ready to be enjoyed! Bon appétit!
