Spinach Frittata Recipe! Printer Friendly Version...

Anthony's Spinach Frittata Recipe
OK, this is really pretty easy and OH so good!

How to make the Spinach Fritatta...Click here for a blowup photo of the finished product.

*Please email any comments/questions you may have to:
anthony.d.baker@gmail.com

Stuff you will need to make Anthony's Spinach Fritatta:

8 Large Eggs
1 9 oz. package of frozen chopped spinach
Garlic of course! Lots of garlic!
Olive oil - Good olive oil, not the cheap stuff. I recommend Filippo Berio Olive Oil You can get the "real good stuff" here.
Fresh parsley (This is Important!! It MUST be Fresh Parsley!)
Salt
Pepper
Sweet basil
Garlic powder
Oregano
A splash of red wine (preferably "Ruffino Chianti Classico") I recommend this because you should be drinking it when you make the Fritatta ;-) Well... it's good to throw a little in the pan as well.

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~ See below for VERY detailed recipe instructions...

OK, are you ready? Here we go....

First...
Get a very nice non-stick pan. The "non-stick" part is very important! Pour in some nice olive oil, about enough to just cover the bottom of the pan. Do not turn on the heat yet.

Next...
Finely chop 3 large cloves of garlic and throw it into the pan with the olive oil. Mix this in well with the garlic. Turn on the heat to about medium and heat up the olive oil and garlic for just a few minutes. Watch this part closely, you DO NOT want to burn the garlic. When you start to see little bubbles around the edges of the garlic, turn off the heat. Let the hot oil and garlic sit for about 5-10 minutes. You will want to do the next 4 steps while the garlic is marinating in the olive oil.

Next...
Thaw out your frozen spinach and set this aside for later. (Microwaving the Spinach at 50% power for about 2-3 minutes thaws it out pretty quickly.)

Next...
Finely chop up fresh parsley about 1/4 - 1/2 cup.. well.. about a handful would be perfect. Now set this aside for later.

Next...
Get 8 eggs and whip them up with a fork for about 3 minutes, (Use a wisk if you have one) whip 'em up good. While you're mixing them add about 1 tsp. of parmesan cheese to the eggs . Set this aside for later.

Next...
Now heat up the pan of oil and garlic again. Heat on low. Add the chopped spinach to the oil and saute the spinach for about 5 minutes. After 5 minutes add a sprinkle of garlic powder, coarse black pepper (preferably pepper from a pepper grinder), salt, sweet basil, oregano and fresh parsley. Mix this all in well and continue to simmer spinach for another 5 minutes.

Next...
At this point you will want to turn off the heat, get a strainer with small holes and drain the oil out of the spinach (be careful not to loose any precious garlic!!! Thus the reason for a strainer with small holes, and don't strain it too well, you want to keep a little bit of olive oil in the mix). After you drain the spinach, put it back in the same pan. Turn the heat back on to low heat. Very Important Step! It is at this time you want to add a splash of red wine. Simmer the spinach again for about 2 minutes and stir while simmering. Then slowly pour in the whipped eggs and stir the spinach while doing so. Mix the spinach and egg together well. At this point keep stirring the spinach and egg mix for about 2 minutes.

Next...
Let this simmer for a while (a while being about 2 minutes). At this point you will want to add another sprinkle of garlic powder, coarse black pepper (preferably pepper from a pepper grinder), salt, sweet basil and oregano. Mix this in well, then sprinkle on some parmesan cheese, enough to lightly cover top of spinach and egg mix. Now let this just simmer on low heat for about 5 minutes covered. I use a 12" round non-stick pan of which does not have a cover. What I use for a cover is a round cookie sheet, just place this ontop of the pan to cover while you simmer. I also put a tea pot full of water on top of the cookie sheet to help hold in the heat. (You will use this round cookie sheet later on in the process of making this recipe.) At this point you will need to lift the pan up with both hands and chack the pan back and forth viguriosly until the whole frittata starts to slide around in the pan. It might seem stuck at first, just keep shaking it will come loose.

Next...
After you have shaken the pan and your frittata is well on it's way to being firm you can not flip it over to cook on the other side. What I do is slide out the Frittata onto a large round cookie sheet, then place the pan upside down over the Frittata then hold the bottom of the cookie sheet and flip the whole thing over so the Frittata drops back into the pan uncooked side down. I put a little olive oil in the pan prior to diong this.

*** Wheew! Ok, hard part over. You're almost done.. just a couple more steps!!

Next...
Now sprinkle on a little bit more black pepper, sweet basil, fresh parsley and parmesan cheese. Now cover and simmer for 7 minutes.

Next...
After 7 minutes of simmering are up, remove the cover and turn off heat. You will need a large cookie sheet at this point because the 12" round size of the fritatta is just a bit too large to properly fit onto a plate. Now you will want to slide the fritatta from the pan onto the large cookie sheet. Sprinkle on just a little bit more fresh parsley, serve hot. Whalla! All done!

Accompaniment...
It is recommended that you have some very nice Italian bread, lightly toasted, with this and some nice red wine. Oh that's a gooda!.

Variations...
This spinach fritatta is so good that you can eat it all by itself and it's wonderful. Or you can have it with the toasted Italian bread on the side... Or you can make a nice sandwich with Italian bread and some provolone. It's all good no matter how you slice it! ~ EnJoY!

That's it you're done........
Easy as Pie!

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