Spinach Frittata
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g raw spinach
- g butter
- eggs
- salt and pepper
- pinch Parmesan
Instructions
- Boil the spinach, refresh in cold water, squeeze, and chop coarsely.
- Toss in butter with salt and pepper until it takes up the fat, then pour in the beaten salted eggs (optionally with Parmesan).
- Brown one side, flip with a plate, and finish with another piece of butter.