Tall Spinach Frittata Cooked to Perfection in a Flip Pan : How many times have we struggled with a frittata that breaks at the worst time? Either too dry or raw inside… That’s why today I want to share with you my tall spinach frittata, cooked in the flip pan, the one that has saved my lunch more than once! DISCOVER OTHER FRITTATAS
It’s perfect for those days when you want something healthy, quick, and that everyone will enjoy — yes, even the kids!
The first time I made it was on a Saturday, I had little time and no desire to dirty a thousand pots. I opened the fridge and… there were some eggs, pre-boiled spinach, and a brand-new non-stick pan, the kind that closes like a book. I saw it and thought: “Now or never.”
The result? A frittata fluffy, perfectly cooked on both sides, with no effort and no stress. It has become a lifesaver since that day!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4-6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 152.26 (Kcal)
- Carbohydrates 4.56 (g) of which sugars 1.69 (g)
- Proteins 10.27 (g)
- Fat 10.85 (g) of which saturated 6.42 (g)of which unsaturated 3.65 (g)
- Fibers 1.43 (g)
- Sodium 563.87 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
To make this tall and fluffy spinach frittata you will need a few simple ingredients, but chosen carefully. Here is everything you need to bring to the table a healthy, tasty recipe perfect for sharing with family!
- 6 eggs (medium)
- 9 oz spinach (blanched and squeezed)
- 1.76 oz grated Parmesan cheese
- 2 tbsp milk
- 1 tbsp olive oil
- to taste salt
- to taste nutmeg
- 3.5 oz cheese (cubed or cold cuts)
Tools
- 1 Pan Non-stick Flip Pan
Steps
This frittata is prepared in a few steps and the secret to cooking it well on both sides is the flip pan, which ensures even cooking and a result worthy of applause. Follow the procedure step by step and you’ll see what satisfaction!
1. In a large bowl, beat the eggs with milk, Parmesan, salt, pepper, and nutmeg.
2. Add the chopped spinach and grated cheese. Mix well, adding two tablespoons of milk.
3. If you like, add cubed cheese or cold cuts.
4. Lightly oil both sides of the double pan (the one that flips).5. Pour the mixture into the already hot pan and cook over medium heat for about 7-8 minutes.
6. When the edges easily come off, close the pan, flip and cook another 5-6 minutes.
7. Open gently, check the cooking: it should be golden outside and well-cooked inside.
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Storage: In the fridge, covered with plastic wrap, up to 2 days. Great cold or reheated in the microwave.
Note: You can replace spinach with chard, greens, or grated zucchinis (well-squeezed!).
If you’re allergic to nuts like me, this recipe is perfect because without nuts.
Serving: Serve sliced with a fresh salad or roasted potatoes. Also great cut into cubes for an appetizer or brunch.
Tall Spinach Frittata Cooked to Perfection in a Flip Pan
FAQ (Questions and Answers)
How do I flip it without breaking if I don’t have a double pan?
If you don’t have the flip pan, I recommend using a flat plate or a wide lid to flip it. But I warn you: the frittata will be less tall and may break! That’s why I really recommend the double pan: it’s a small investment, but it changes your life in the kitchen. Especially when you’re in a hurry or want to impress without stressing yourself!
