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Italian Frittata with Spinach and Peas

Italian Frittata with Spinach and Peas

Craving something delicious? Try this Italian Frittata with Spinach and Peas! Packed with flavors and nutrition, it’s an easy weeknight dinner or a delightful brunch option. Whip it up tonight and enjoy!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons extra-virgin olive oil
  • 1 small red onion, finely chopped
  • 150 g baby spinach leaves
  • 6 free-range large eggs
  • 2 tablespoons Parmigiano Reggiano, finely grated
  • 150 g frozen or fresh peas
  • Sea salt and freshly cracked black pepper

Equipment

  • Oven
  • Skillet
  • Frying Pan
  • Mixing Bowl
  • Grater
  • Chef's Knife
  • Wooden Spoon

Method
 

  1. Heat a 6-inch skillet over medium heat and drizzle evenly with 2 tablespoons of extra-virgin olive oil.
  2. Add the finely chopped onion and cook for about 2-3 minutes until soft and translucent.
  3. Fold in the baby spinach leaves and cook with the lid on for about 2-3 minutes.
  4. In a medium bowl, beat the eggs with the Parmigiano Reggiano cheese.
  5. Fold the cooked spinach and peas into the egg mixture and mix well.
  6. Return the skillet to medium-low heat, drizzle with the remaining olive oil, and pour the frittata mixture in.
  7. Cover and cook for about 10 minutes, gently shaking the pan occasionally.
  8. When the surface is almost cooked, transfer to the oven to broil for 2 minutes.
  9. Alternatively, flip the frittata using a plate and return to the skillet to cook for another 2 minutes.
  10. Carefully slide onto a serving plate and enjoy hot!

Notes

Extra tips or suggestions here.