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2. **Cook the Frittata Base:**
– In a large, oven-safe skillet, heat 1 tablespoon of olive oil or butter over medium heat.
– Add the chopped onion and cook until soft and translucent.
– Pour in half of the beaten eggs and cook gently until the edges start to set, but the center is still soft.
3. **Layer the Frittata:**
– Spread the sautéed spinach evenly over the semi-cooked eggs in the skillet.
– Sprinkle the ricotta or feta cheese over the spinach layer.
– Arrange the tomato slices on top of the cheese, then sprinkle with the shredded mozzarella or cheddar.
– Pour the remaining beaten eggs over the top, ensuring the fillings are mostly covered.
4. **Finish Cooking:**
– Continue cooking on the stove for another 5-7 minutes until the edges are set.
– Preheat your oven’s broiler. Transfer the skillet to the oven and broil for 3-5 minutes, or until the top is golden brown and the eggs are fully set.
5. **Serve:**
– Allow the frittata to cool slightly before slicing it into wedges.
– Serve hot, either as a main dish or alongside a salad.
This layered frittata is a satisfying, nutritious meal that can be enjoyed for breakfast, brunch, or even dinner. The combination of spinach, cheese, and eggs makes it rich in flavor and texture. Feel free to customize it by adding other vegetables or proteins like ham or mushrooms. Let me know if you need any more tips or variations!
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