Italian Frittata Recipe

5 1 1
Publisher Photo

Italian Frittata Recipe

Read Reviews
5 1 1
Publisher Photo
This recipe has been a longtime family favorite. We love its savory, sweet, subtle Italian flavor. It's colorful, fluffy and a healthy way to start the day.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (6 ounces) fresh baby spinach
  • 4 eggs, lightly beaten
  • 1 tablespoon diced pimientos, drained
  • 2 teaspoons Italian seasoning
  • 2 teaspoons minced fresh parsley or 3/4 teaspoon dried parsley flakes
  • 1-1/3 cups sliced fresh mushrooms
  • 4 green onions, finely chopped
  • 2 tablespoons butter
  • 2 teaspoons olive oil
  • 4 teaspoons grated Parmesan cheese
  • Dash salt

Directions

In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Meanwhile, in a large bowl, whisk the eggs, pimientos, Italian seasoning and parsley; set aside.
Drain spinach and pat dry. In a 7-in. ovenproof skillet, saute mushrooms and onions in butter and oil until tender. Reduce heat; sprinkle with spinach, cheese and salt. Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set.
Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting. Yield: 2 servings.
Originally published as Italian Frittata in Reminisce Extra May 2011, p51

Nutritional Facts

1/2 frittata: 343 calories, 27g fat (12g saturated fat), 456mg cholesterol, 416mg sodium, 9g carbohydrate (2g sugars, 4g fiber), 19g protein.

  • 1 package (6 ounces) fresh baby spinach
  • 4 eggs, lightly beaten
  • 1 tablespoon diced pimientos, drained
  • 2 teaspoons Italian seasoning
  • 2 teaspoons minced fresh parsley or 3/4 teaspoon dried parsley flakes
  • 1-1/3 cups sliced fresh mushrooms
  • 4 green onions, finely chopped
  • 2 tablespoons butter
  • 2 teaspoons olive oil
  • 4 teaspoons grated Parmesan cheese
  • Dash salt
  1. In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Meanwhile, in a large bowl, whisk the eggs, pimientos, Italian seasoning and parsley; set aside.
  2. Drain spinach and pat dry. In a 7-in. ovenproof skillet, saute mushrooms and onions in butter and oil until tender. Reduce heat; sprinkle with spinach, cheese and salt. Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set.
  3. Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting. Yield: 2 servings.
Originally published as Italian Frittata in Reminisce Extra May 2011, p51

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Jane Steinmetz User ID: 7001346 194695
Reviewed Jan. 4, 2014

"This is a very nice frittata recipe."

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