By David Tanis
- Total Time
- About 15 minutes
- Rating
- 5(415)
- Notes
- Read community notes
This savory frittata will take about 15 minutes, including the cooking time, putting weeknight dinner on the fast track. Add ribbons of raw greens to beaten eggs, then proceed to make the frittata, flipping it like a big pancake. The greens are cooked in the process, and the flavor is phenomenal.
Featured in: City Kitchen: Italy, So Close You Can Taste It
Learn: How to Cook Eggs
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 to 6 servings
- 5 to 6ounces arugula, spinach or chard, stemmed and sliced into ½-inch ribbons
- 2small garlic cloves, minced
- Salt and pepper
- Olive oil
- 8large organic eggs
- Pinch of red pepper flakes
- 2tablespoons grated parmigiano
- ¼pound fresh mozzarella, thinly sliced
- 3 or 4slices prosciutto, torn into strips.
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
205 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 17 grams protein; 499 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves.
Step
2
In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmigiano. Pour the egg mixture over the greens and stir them together.
Step
3
Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat. Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set. Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes.
Step
4
Place a large plate over the pan, then carefully invert the frittata onto the plate. Return the pan to the heat, add a touch more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes. (Alternatively, leave the frittata in the pan and finish under a broiler). Slide the frittata onto a platter. Serve slightly warm or at room temperature, cut into wedges.
Ratings
5
out of 5
415
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Kevin Osinski
Quite tasty. Go easy on the salt, as there are a number of salty ingredients. Also, I used a generous 6 ounces of arugula and wound up with a lot of liquid even when the eggs were cooked. Either dry your greens thoroughly or consider wilting them in the pan before mixing them with the eggs.
Jeff
I'm not a fan of flipping frittatas; it can be messy. Here, it's even more pronounced because of the fresh mozzarella. I definitely agree with blanching the greens first. I made two: one frittata was flipped as was, and one was set in the broiler for a couple of minutes. The outcomes were very different; broiling created a brown bubbly mozzarella, and the flip was a bit of a hot mess. Would recommend broiling as the first choice (and flipping in the parentheses).
Queenoid
I would agree with the idea of wilting the greens. I am looking at the liquid from my spinach right now. A pre-wilting would have helped.
Bicka
I love frittata in general, but I hate the flipping part. My technique, which results in wonderful finished product, is to cover the dish after about 5 minutes of cooking and turn the heat to low. I check the "doneness" by shaking the pan and checking the center for firmness. I always finish under the broiler to give the top a nice brown finish.
PF
It's critical to chop and then sweat the greens down in olive oil. Let them cool a few minutes and then add to the egg mixture.
Bob Beaird
I massaged the arugula with salt and pepper, as you would a raw salad, rather than wilting or just mixing. Reduces mass. Also, as we don't eat meat, skipped the prosciutto and substituted shaved pecorino Romano on top. Wonderful. But absolutely, per other note, be sure to balance salt.
mcp
Instead of trying to flip the Frittata I use a second pan preferably a little larger than the first one and turn it into that. Easy, just means having to wash a second pan. I do this with crepes also.
Karen Joy
For a vegetarian version, I swapped canned and quartered artichoke hearts for meat, cutting them up a bit so I’d get some in every bite. Delightful. Agree also on not flipping but rather broiling to finish.
Sandy
I am laughing at the organic eggs. Really.🤭
Rina
Finish it under the broiler. It's not necessary to turn it all the way up to broil. I did it at 450 so I could use a good nonstick pan. Came out great.
Mac
375 for 20 mins. Add more milk and garlic
Empow
Don't add a lot of salt as you are cooking. The prosciutto adds enough salt.
J Mills
You can’t flip a frittata made with 8 eggs! Half the recipe, add something for flavor like sun dried tomatoes and this may be good.
Marge Cramton
This was OK. It would be nice if the directions gave any hint of how long to cook before adding the cheese on top. I think I would use more parmesan cheese for flavor. The fritatta didn't have a lot of flavor. I wilted the greens (spinach/arugula combo) in olive oil first, sauted the shallots (instead of garlic), and put it under the broiler for about 3 minutes once I thought it was pretty much done. It looks great, but was not that exciting.
JD
Wilt arugula first over heat in olive oil to get rid of moisture, then cool, before adding to the eggs,
Janis
Sauté the greens first to remove moisture then add eggs, etc. to pan.
JG
Agree with all the alternate cooking (covered for a few, then in the broiler) and no flipping, top with mozzarella and prosciutto. I also would have used only 1/2 or 2/3 of the recommended greens. I used 4/5 of 5 oz container of fresh arugula, coated well with olive oil, rested it to absorb but it was still too much greens. If you’re like me and like an eggier frittata, reduce the greens :)
PatU
Don’t add salt. Plan to broil for press mess. Takes more like 40 mins.
Gaby
I didn't read the comments and salted the spinach like I would normally would and the part withered prosciutto came out salty. So next time I'll go easy on the salt... maybe just a pinch on the eggs. Apart from that it was really nice and easy frittata to make.
LH
To pre-wilt, just zap the arugula for 1 minute in the microwave first. Easy and effective to reduce mass.
mcp
Instead of trying to flip the Frittata I use a second pan preferably a little larger than the first one and turn it into that. Easy, just means having to wash a second pan. I do this with crepes also.
Laura
Great weekend breakfast! Substituted prosciutto for bacon which I cooked ahead of time. Followed the other tips and pre cooked the spinach which I think helped a lot.I halved the recipe and it was a good amount for 2 people. Because it was a smaller frittata, flipping was fairly easy.
Private notes are only visible to you.
