The frittata di spinach (spinach omelette) is yet another way the Italians are able to repurpose leftovers and make vegetables so delicious. This dish can be eaten hot or cold (if it lasts that long!) and in our house, we serve it as part of the anti-pasta but it is great on a buffet, picnics and packed lunches!

It is moist, plump and crispy and of course, is easily adapted to whatever takes your fancy. Sometimes we add mozzarella which gives a more cheesy, oozy centre.

You can make most things into a frittata but this spinach one, is a regular on our table.

Ingredients:

700g cleaned spinach (frozen spinach can also be used) cooked and chopped into large chunks. Squeezed so all liquid is removed

200 grams Parmigiano-Reggiano cheese, finely grated

1 mozarella cheese (optional)

2 crushed cloves garlic (optional)

8 – 10 eggs (or more if you want it more fluffy. My auntie Lucia uses 10 eggs and gets them fresh from the farm every day! – lucky Zia Lucia!)

Terre Di San Vito extra virgin olive oil

1 tablespoon flour

Salt

Black pepper, finely ground

Cooking tip: I am lucky to have a frittata pan I brought back from Italy many years ago but you can use either 2 frying pans (equal size) or a plate for when it comes to turning over the frittata.

Preparing the dish:

1. Cook and prepare the spinach (chop – not too finely) and ensure all water is removed. Allow it to cool
2. In a large mixing bowl, beat the eggs and parmesan cheese until light and fluffy.
3. Add to the egg mixture the chopped mozzarella (if using), parmesan, tablespoon of flour, spinach and crushed garlic. Stir thoroughly to combine.
4. In a large frying pan, add the olive oil so it covers the bottom of the pan and heat.
5. Once the oil is hot, add the spinach mixture. With a spatula, ensure you spread it evenly (this mixture fills my frying pan).
6. Reduce the heat to medium and fry for approx. 8-10 minutes – carefully separating the mixture slightly out from the centre to the edge so the wet mixture is getting the heat of the pan.
7. Keep moving the mixture gently or poke a fork into the frittata to allow the heat to travel through and help with an even cook.
8. Use your spatula to lift the sides of the frittata from the pan and check that the bottom is not starting to burn—that’s important.
9. After approx. 10 min or as soon as you see that most of the liquid has been absorbed and the underneath of the frittata is golden If you want to use the traditional method for flipping the frittata over, you’ll need to be careful and quick. Using a flat dish that is larger than the pan—or you can use a flat lid or ayour second frying pan —place one hand firmly on top of the lid and the other hand on the handle, and quickly turn the whole arrangement upside down.
10. Immediately slide the frittata—the golden-brown side will now appear on top—back into the pan to finish cooking for the last few minutes – until the underside has also turned golden.

Top tip:

• Add more cheese for greater ooze!
• When stored in the fridge, be sure to put your frittata in an airtight plastic container, as water and humidity can ruin the taste.
• Any greens or veggies you add into the frittata should first be sautéed, in order to eliminate most of their water.
• Cooked ham or bacon can be added too.

Serve with a bottle of our fabulous Terre Di San Vito Apeneste white wine.