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This Florentine frittata recipe is my go-to for a quick, satisfying, and elegant meal. It's perfect for brunch, lunch, or even a light dinner. And I'm telling you, it's way easier than it looks! I first discovered this recipe on a blustery weekend in Tuscany. I was in a cooking class and this is the dish that was really easy for me to make. I've adapted it over time, adding my own little twists. It's the perfect blend of simple ingredients, creating something magical that’ll impress even the pickiest eaters.
The key to a great frittata? Fresh, high-quality ingredients. The vibrant green of the spinach, the fragrant herbs, the sharp bite of the cheese… it all comes together to create a flavor explosion in your mouth. I even sometimes add roasted red peppers or sun-dried tomatoes for an extra punch of flavor! Trust me on this one!
Required Equipments
- 9-inch cast iron skillet
- Whisk
- Mixing bowl
- Spatula
- Oven
Florentine Frittata with Herbs: Frequently Asked Questions
Florentine Frittata with Herbs
A vibrant and flavorful Florentine frittata bursting with fresh spinach and herbs. This easy recipe is perfect for any occasion!
⏳ Yield & Time
Yield: 2 servings servings
Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). This is crucial for getting that perfectly set frittata, trust me on this one!
- Finely chop your herbs – I usually use a mix of parsley, basil, and oregano – about 1/4 cup total. More if you’re a real herb fiend!
- In a mixing bowl, whisk together the eggs and a splash of milk (about 2 tablespoons). Season generously with salt and freshly ground black pepper. Don't be shy with the pepper; it really brings out the flavors.
- Grate the Parmesan and Pecorino Romano cheeses. Aim for about 1/2 cup total. If you're feeling fancy, use a microplane for extra fine grating. It’ll melt more evenly.
- Heat a tablespoon of olive oil in your cast iron skillet over medium heat. Once it's shimmering, add your chopped spinach. You want the spinach to wilt, not fry. Stir it every so often so it cooks evenly and doesn’t get burnt.
- Once the spinach is wilted (about 3-5 minutes), push it to the edges of the pan, creating a bit of space in the center. If your pan is too crowded, you may need two skillets or a larger pan.
- Pour in the egg mixture. Let it sit undisturbed for a couple of minutes, allowing the edges to set slightly. This helps create a nice, firm base. Don't worry, if a few spots look a bit underdone it'll cook as it goes
- Evenly sprinkle the grated cheeses and herbs over the egg mixture. This adds that amazing flavour!
- Transfer the skillet to your preheated oven. Bake for 15-20 minutes, or until the frittata is set and golden brown on top and the center is cooked through. If it’s looking a little underdone, give it a couple more minutes. It's done when a knife inserted comes out clean.
- Let the frittata cool slightly in the skillet before slicing and serving. This will make it much easier to cut clean slices, so you're not wrestling with it and tearing it apart
📝 Notes
- For a richer flavor, use whole milk instead of skim milk.
- Feel free to add other vegetables, such as mushrooms or roasted red peppers.
- If you don’t have Pecorino Romano, you can substitute with another hard cheese like Asiago or even just extra Parmesan.
- Don't overcook the spinach! It should be wilted but still bright green.
🍎 Nutrition
Calories: 250kcal
Protein: 15g
Fat: 15g
Carbohydrates: 5g
Fiber: 2g
Calcium: 200mg
