Photo: Omelette with Spinach and Cheese: Frittata di Spinaci e Cacio Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 6 large eggs, beaten
- 1 pound spinach, stems removed, washed and blanched, squeezed dry and finely chopped
- Salt and black pepper, to taste
- 1/4 cup grated cacio, sheeps milk cheese from Rome
- 1/4 cup freshly grated Parmigiano-Reggiano
Directions
Squeeze the spinach dry and finely chop.
In a 9-inch skillet, heat the olive oil over medium heat. Add the onions and cook, stirring, until soft, about 5 minutes.
In a mixing bowl, combine the eggs, spinach, salt and pepper, to taste. Add the cheeses and mix well to combine. Pour this mixture into the skillet and cook until the bottom has set, about 5 minutes.
Holding a flat lid over the skillet, turn the frittata over onto the other side and slide back into the skillet. Cook 5 minutes more and serve immediately.
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By If Yan Can Cook...
New York, NY
on January 13, 2010
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Followed the recipe but when it came to covering the skillet with a plate and flipping it all over, I felt my heart pounding like crazy! The center wasn't quite set yet and still liquid. I was afraid to flip it but took a deep breath and did it. The onions on the bottom were burned (caramelized? . Not sure if this is meant to be as the instructions DID say cook about 5 minutes before flipping.
Over all, nice flavor.
By e.bethel_5489121
Philadelphia, PA
on May 14, 2006
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The recipe itself was different, although I found nothing GREAT about it. I jazzed it up a bit by adding some shredded bacon to the mix.
By geral_654520
Funchal
on January 21, 2005
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This recipe is ideal for people who don't like omelette nor spinach because the combination of all of the ingredients makes it a wonderful meal by itself without any predominent taste.
One or 2 min less cooking makes it even juicier.
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