A frittata is similar to an omelet, but more like a Spanish tortilla, because it is served flat and not rolled. It is also made with ingredients at room temperature and cooked very slowly over low heat, and then it is placed under the broiler until it is hard. The more fresher the spinach is, the better. When sliced into thin wedges, or used as a sandwich filling, this frittata always cooled to room temperature before eating makes perfect snack, luncheon, or picnic fare.
- Fine sea salt and freshly ground black pepper to taste
- Three oz fresh spinach leaves, washed and finely sliced
- Six eggs
- Freshly grated nutmeg to taste
- Four oz freshly grated, Italian cheese
- One tbs extra virgin olive oil
1. Preheat the oven broiler.
2. Crack the eggs into a large bowl and beat lightly with a fork. Add the spinach, pepper and salt, and nutmeg, as well as only half of the cheese, and lightly stir to combine the ingredients.
3. In a nine inch ovenproof omelet pan or skillet, heat the oil over moderate heat, swirling the pan to coat the bottom and sides evenly. When the oil is hot but not smoking, add the frittata mixture. Reduce the heat to low and cook slowly, stirring the top two-thirds of the mixture (leaving the bottom part to set, so it doesn’t stick) until the eggs have formed small curds and the frittata is brown on the bottom and almost firm in the center, about four minutes. The top should still be very soft. With a spatula, lightly loosen the frittata from the edges of the pan, to prevent sticking later on. Sprinkle with the remaining cheese.
4. Transfer the pan to the broiler, placing it about five inches from the heat, so that the frittata cooks without burning. Broil until the frittata browns lightly on top and becomes puffy and firm, about two minutes. (Watch carefully: A minute can make the difference between a golden-brown frittata and one that’s overcooked.) Remove the frittata from the broiler and let cool in the pan for two minutes. Place a large flat plate over the top of the pan and invert the frittata onto it. Let the frittata cool to room temperature.
5. To serve, cut into wedges and serve with a salad or as a sandwich filling.