Frittata is an Italian-style flat omelet that’s baked in a skillet, but I’m all for short cut in everything, including cooking, and so my version is pan-fried like a pancake instead of baked. I figured that making a spinach frittata is an awesome way of cheating my fussy boy to eat veggies. He hates veggies in his meals, but when it’s done in this way, he’ll gobble them up without any complains.
Here’s sharing with you my version of quickie Italian spinach frittata. Frittatas are pretty versatile, you can serve it anytime you want, but it makes a perfect holiday brunches or breakfast in bed.
Here’s the recipe:
A handful of spinach
1 teaspoon of chopped garlic
2 cups of flour
4 cups of water
Some shredded cheddar cheese
Olive oil/cooking oil
Preparation time: 10 minutes
Yield: 2 servings
First of all, sautÃ© the handful of spinach leaves with olive oil and chopped garlic.
In a mixing bowl, thoroughly beat the eggs until nice and frothy. Add in the flour, shredded cheddar cheese and water and stir until combined. Pour the mixture into the pan over the sautÃ©ed spinach. Give everything a stir to distribute the ingredients evenly.
Cook for a few minutes over slow fire on the pan on both sides til golden brown.
Cut into wedges and serve immediately while piping hot. You may serve the frittata with a side of salad to make it a more wholesome meal. 😀
Good luck trying.
Cleffairy: Do note that you can play around with the ingredients. You may toss whatever leftover meats and vegetables you can find in the kitchen for frittatas. 😀