• 6 eggs
  • 1 cup chopped spinach
  • 1 tablespoon Extra-virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fine dried bread crumbs
  • salt and pepper

Frittata is a kind of Italian omelette that contains cheese, vegetables, or cured meat, such as Parma or cooked ham.

In Italy frittata is a very common, fast and easy to make dish, that is served as a “secondo” for lunch or dinner.

It is also a great leftover dish as it can be conserved in the refrigerator for a few days, and be used to fill sandwiches or eaten cold, as an appetizer before the meal.

Frittatas are usually cooked slowly on the stovetop, but they can also be baked.

– Using a fork, beat the eggs in a bowl until frothy. Add salt, pepper, grated Parmesan cheese and breadcrumbs.

– Chop the spinach on a platter, add it to the egg mixture and mix all ingredients.

– Heat the olive oil over medium-high heat in a 10-inch nonstick skillet. When the oil starts frying, pour in the mixture, swirling the pan to distribute the filling evenly over the surface.

– Cook covered over medium heat for 15 to 20 minutes.

– When the upper part of the frittata gets thicker, tilt on the lid, slide upside down back into the pan and cook for other 5 minutes until it is browned and fluffy.

– Remove from pan, cut into slices… and Serve Still Warm!