Frittata with Spinach and Tender Cheese: An Italian Omelet for Your Breakfast

I have always liked such simple but sophisticated dishes that can be quickly prepared from what is available in the refrigerator. Frittata is a perfect example. I first tried it in a small Italian café and was impressed by how much it differs from our usual omelet! It’s all about the filling and the final baking. It’s not just beaten eggs; it’s a true ode to fresh vegetables and greens. Since then, I have perfected my “green” version, and now my family adores it for its lightness and juiciness.

I always say: if you start the day with a dish that energizes you with color and vitamins, your mood will be the same! My recipe for frittata with spinach, peas, and cheese is a step towards the perfect, hearty, yet completely light breakfast or even a light dinner.

Ingredients We Will Need

For my favorite frittata, which always turns out tender and aromatic, I use the following products:

• Fresh or frozen spinach: 200 grams
• Chicken eggs: 4 pieces
• Green onion (feathers only): 4 pieces
• Butter: 1 tablespoon
• Cheese (I use feta, it gives saltiness, or quality hard cheese): 60 grams
• Green peas (fresh or frozen): 50 grams
• Fresh dill: 2 sprigs
• Sugar (for peas): 1 teaspoon
• Salt and black ground pepper: to taste

Step-by-Step Preparation of My Signature Frittata

I recommend cooking this dish in a frying pan that can then be placed in the oven. It’s much more convenient that way.

Step One: Preparing the Main Components

I always start with the eggs. Beat them in a deep bowl, adding a good pinch of salt and freshly ground pepper. You don’t need to beat them until frothy, like for a biscuit, just until uniform. Grate the cheese on a coarse grater, or if it’s feta, just crumble it with your hands – I like it better that way.

Step Two: The Secret to Perfect Peas

Green peas are one of my secrets. To make them bright and sweet, they need a little preparation. Dissolve a little salt and sugar in boiling water. Boil the peas for literally three minutes, no longer, and then immediately drain them in a colander. This way, they will retain their color and spring sweetness.

Step Three: The Spinach and Onion Base

Melt the butter in a frying pan (I use a cast-iron one). I fry half of the prepared spinach on it first. It needs to be fried, stirring constantly, for only three minutes—it should just “settle” and become soft. Then add finely chopped green onion and fry for another minute so that it releases its aroma.

Step Four: Creating the Frittata

Now it’s time to assemble our beauty. Add the prepared peas to the fried greens. Spread this mixture evenly over the bottom of the pan and pour the beaten eggs over it. Generously sprinkle with grated or crumbled cheese on top. I always check that the ingredients are evenly distributed so that every piece is perfect.

Step Five: Baking and Serving

Place the frying pan in a preheated oven at 180C. The frittata should bake for about 10-12 minutes—until the eggs set and become firm. When you take it out, sprinkle the dish with fresh, second half of the spinach leaves and chopped dill. In my family, they like to serve it folded in half, like a large, generously filled omelet.

Tips and My Personal Variations

• Cheese Note: If you don’t like feta, mozzarella (it stretches nicely) or even a little Parmesan will work great to add piquancy.
• Add Spices: Besides salt and pepper, I sometimes add a pinch of nutmeg to the egg mixture—it fantastically reveals the flavor of spinach.
• Seasonality: In summer, I replace the peas with young zucchini, cut into small cubes, or add a little red sweet pepper for color.

I am convinced that this recipe will become a favorite in your family too, because it is so simple and yet so festive!

A Brief History of the Dish

Frittata is, essentially, a classic Italian omelet that originated as a way to use up leftover food. Unlike the French omelet, which is always cooked quickly and served rolled, the frittata is cooked with a pre-fried filling, and then is necessarily finished in the oven or under the grill. Hence the name, which comes from the Italian fritto (fried). This dish is the national pride of Italy, and the variations of its fillings are endless: from pasta and meat to cheeses and vegetables.

It is the perfect peasant food that eventually turned into a culinary masterpiece that conquered the world with its simplicity and impeccable taste.

Technical Information

Cook with pleasure! Delicious and easy!