Italian frittata with spinach and tomatoes
Servings
1
servingsPrep time
35
minutesTomatoes and spinach are a wonderful combination, the colors which characterize the Italian flag. This simple oven dish has its origins there and it is popular in many different variations depending on the region.
Ingredients
2 piece(s) 2 egg
62.5 g 62.5 spinach
0.13 Bunch 0.13 parsley
0.5 piece(s) 0.5 onion
0.5 clove(s) 0.5 garlic
62.5 g 62.5 cherry tomatoes
250 g 250 potatoes
62.5 ml 62.5 milk
1 tbsp 1 olive oil
1 pinch(es) 1 salt
1 pinch(es) 1 pepper
0.5 pinch(es) 0.5 nutmeg
0.25 tsp 0.25 Italian herb seasoning dried
Directions
- Preheat the oven to 200°C top/bottom heat (or 180°C fan oven). Brush a casserole dish with oil. Alternatively, an ovenproof pan can be used.
- Wash potatoes, peel and dice small. Peel and finely chop the onion and garlic. Wash and drain spinach or spin dry. Wash tomatoes, cut in half and remove stalks if necessary. Wash the parsley, shake dry and chop finely.
- Heat the oil in a large skillet over medium-high and fry the potatoes evenly, until lightly browned on the outside, about 6-8 minutes. Season with salt and pepper to taste.
- Whisk together eggs, milk, nutmeg, Italian herbs, salt and pepper to taste in a bowl using a fork or whisk.
- Put the contents of both pans, tomatoes and most of the parsley evenly in a casserole dish and pour over the egg mixture. Bake everything in the oven for about 15 minutes until the surface turns golden brown.
- Take the frittata out of the oven, cut into pieces and place on plates. Serve garnished with the remaining parsley.
