Frittata is an egg-based European dish (common in Italy and Spain) similar to an omelette or crust-less quiche, enriched with additional ingredients such as meats, cheeses or vegetables.
I am originally from Buenos Aires, Argentina, where we have a big Italian/ Spanish influence. I grew up eating frittatas. Our mothers and gran mothers used to make them out of whichever vegetable and other ingredients they found in their fridge.
The traditional frittata is made on the stove. I have to say, after years of having them stuck to the bottom of my pan I came up with a technique that works! However, it tastes just as good when you make them in the oven and it’s much easier! Another idea: make them into muffins. Great to take to work for a healthy breakfast!
I still enjoy a good frittata. It brings memories from my childhood, and they are so tasty and versatile!
Spinach frittata is a classic one. The original recipe uses just spinach, eggs, and onions. Here I incorporated red bell peppers, grape tomatoes, ham and cheese to make it more interesting and fun! Feel free to omit the cheese if you want to go dairy free.
I hope you try it and enjoy it as much as I will!
Note on oils: You may have noticed my first choice for oil to cook the vegetables was avocado oil. Avocado oil has a high smoke point. When a fat or oil is heated past its smoke point, it will start to break down and release free radicals into the food that will inflammation in your body.
Be aware of so called “vegetable oils” and why you shouldn’t consume them.
- 4 Ounces Onion (about 1 smal) Cut into small squares
- 1/2 Medium Red Bell Pepper Cut into small squares
- 5 Ounces Grape Tomatoes (about 16)
- 8 Ounces Baby Spinach
- 6 Eggs
- 4 Ounces Smoked Ham
- 3 Tbsp Grated Parmesan Cheese
- 1 tsp Pink Salt
- 1 tsp Smoked Paprika
- 1/4 tsp Black Pepper
- 3 Tbsp Avocado oil (or ghee)
- Pre-heat the oven to 375 degrees Fahrenheit.
- In a large pan heat the oil over medium heat. Add the onions, tomatoes and bell peppers. Cook for three minutes, stirring a couple of times. Add the spinach and cook for an additional 3-4 minutes. Set aside.
- In a big bowl whisk the eggs. Add the cooked veggies and remaining ingredients. Mix well with a wooden spoon until completely incorporated.
- Slightly grease a cast iron skillet or another oven-safe dish. Poor the egg mix evenly and cook for about 20 – 30 minutes, until the center of the fritatta is firm and cooked throughout.