Spinach Fritatta
Spinach Frittata:
This one is not as eggy as most.
2 Tablespoons olive oil
1 medium onion
1 teaspoon of paprika
2 cloves of garlic
about 10 oz fresh or frozen spinach
2 eggs
1/4 Cup of AP Flour
3 Tablespoons chopped italian parsley
1 teaspoon of salt (or to taste)
1 Tablespoon olive oil
Heat the olive oil to medium heat in a skillet or saucepan, I like to use a cast iron pan. Slice the onion into fairly thin slices, crush the garlic. Add Onions and garlic to the pan along with the paprika and sautee until the onion is soft.
Remove the pan from the heat. If you are using fresh spinach rinse it well then chop it finely. If using frozen, thaw the spinach in the microwave for a few minutes then squeeze out as much water as you can.
Put the spinach in a bowl and add the chopped parsley, salt, and eggs and onion/garlic mixture and mix well. Sprinkle the flour over the spinach mixture and mix in well.
Now heat the skillet on medium high, and add the last tablespoon of olive oil. Once it is almost to the point of smoking, spoon in the spinach mixture and spread it out evenly. Reduce heat to medium and let it cook uncovered for about 20 minutes, then flip it and cook it for another 10 to 15 minutes.
note: If you have trouble flipping it, put a plate over the pan and turn the pan over, dropping the fritatta on the plate, then slide it back into the pan cooked side up.
Enjoy.
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