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Spinach Frittata Recipe

Luca Hinesman

Frittata is a dish that originated in Italy and is said to be “the Italian version of an omelet.” Typically, a frittata is prepared in a skillet, browned on the bottom, then either finished in the oven or turned over and browned on the other side. In the United States, it’s a highly popular breakfast dish that frequently has fillings mixed in like cheese, meat and vegetables. Frittatas come in a wide variety of flavors, but the spinach frittata is by far my favorite.

My mom having purchased a new cookbook, I remember sitting down for family dinner one night and looking down at this beautiful dish. It’s colorful and delicious and has since become a staple meal in my family’s house.

Prep time: About 10 minutes
Cook time: 10 to 15 minutes
Total time: 20 to 25 minutes

Preheat oven to 500 degrees fahrenheit
Whisk eggs with salt and pepper in mixing bowl
Heat skillet over medium heat
Add cooking fat
When the cooking fat is hot, add the onion and tomato. Let it cook and soften for about 2-4 minutes
Add spinach
Add eggs and fold it into vegetables with spatula
Let it cook until eggs are firm yet wet
Lay a few tomato slices on top
Drizzle lemon juice + zest

6 large eggs
¼ teaspoon of salt
¼ teaspoon black pepper
2 tablespoons cooking fat
½ diced onion
1 cup of diced tomato
1 bag of baby spinach, roughly cut
Zest and juice of ¼ lemon

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About the Contributor
Luca Hinesman, Journalist
Luca Hinesman is currently a Sophomore at Community High School and a believer in buying expensive coffees. When not in CET rehearsals or mock trial practices, you can find them reading books about revenge, catching up on homework, or hanging out with friends. Luca is currently in their first semester with The Communicator and is excited to contribute their ideas this year!

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