On this page I’m sharing a super easy spinach frittata recipe. It’s a great vegetarian, low-carb, high-protein, gluten-free recipe for either breakfast, lunch or dinner. You only need 4 ingredients and some spices for this easy recipe.
What is a Frittata?
A frittata is a classic Italian dish similar to an omelet or quiche, but without the crust. It’s made primarily with eggs, which are whisked together and combined with a variety of ingredients such as vegetables, meats, and cheeses. The mixture is cooked slowly in a skillet until the edges are set, then it’s often finished in the oven to create a fluffy, golden top. For this super easy spinach frittata recipe you don’t need an oven. Frittatas are extremely versatile, allowing you to customize them with your favorite fillings. The result is a light, yet filling dish that can be enjoyed for breakfast, brunch, lunch, or even dinner.
A Low-Carb, High-Protein, Gluten-Free Option
If you’re following a low-carb or gluten-free diet, a frittata is a fantastic option. Since it’s made with eggs and vegetables, there’s no need for any flour or other gluten-containing ingredients. It’s naturally low in carbohydrates and high in protein, making it an excellent choice for those watching their carb intake or looking to avoid gluten. Additionally, a spinach frittata is packed with fiber, vitamins, and antioxidants, making it a nutrient-rich meal that aligns with many healthy eating plans.
Quickly scroll down for my super easy spinach frittata recipe.
Spinach Frittata Recipe
Ingredients:
- 6 eggs
- 2 onions, finely chopped
- 500 grams spinach
- 125 grams Parmigiano Reggiano (flakes or grated)
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- Olive oil
Warm some olive oil in a frying pan. Add the onions and fry for 2-4 minutes until soft. Add the spinach bit by bit, stir in between until wilted down.
In a bowl, whisk the eggs. Add the Parmigiano Reggiano and pepper and salt to taste and stir well.
Add the egg mixture to the frying pan, stir until mixed.
Cover the pan with a lid, turn the fire to low and let the eggs set for about 15 minutes.
Sprinkle with the chili flakes and serve warm.
You might also like my recipe for vegetarian ‘chicken’ Parmigiana.
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