This frittata is one of my family’s new favorite meals. We love it for the delicious taste and texture and I love it for those reasons as well as the fact that it has starch, vegetables and protein all in one. I decided to use manchego cheese instead of one of my standard cheeses like mozzarella, parmesan or cheddar. The manchego was a huge hit! I used a 2-sided frittata pan but if you don’t have one you can make this using a large non-stick pan with a lid. See directions for using both types of pans below.
- Garlicky Spinach and Cheese Frittata
- Serves 4
- -4 egg whites
- -3 whole eggs
- -2 tablespoons milk
- -4 ounces manchego cheese, shredded or grated
- -½ teaspoon salt, plus an additional pinch
- -¼ teaspoon pepper
- -4½ ounces fresh baby spinach, rinsed and dried
- -2 garlic cloves, smashed, peeled and crushed
- -1 cup cooked rice, cooled
- -Olive oil, to taste
- -Additional olive oil or butter to grease the pan(s)
- –2-part non-stick frittata pan set OR large non-stick pan with a lid
Heat a pan over medium heat and add the olive oil and garlic cloves. You should use the “Bottom” portion of a frittata pan set OR a large non-stick pan depending on what you plan to use to cook the frittata. After around 25-30 seconds, add the spinach and a small pinch of salt. Stir and let the spinach cook and begin to wilt for around 2-3 minutes. Remove to a plate and set aside to cool. Once cooled, roughly chop the spinach. If the rice is coming out of the fridge, heat it in the pan for a few minutes just to take out the chill.
In a large bowl, add the eggs, salt, pepper and milk. Whisk well. The more air that gets into the egg mixture, the fluffier they will be once cooked. Whisk in the cheese and set the mixture aside.
If you’re using a 2-side frittata pan:
Grease both the top and bottom portions of your frittata pan and heat the “Bottom” side over medium-low heat. Meanwhile, stir the rice and spinach into the egg mixture. Mix well to combine.
Pour the egg mixture into the pan and attach the top portion of the frittata pan. This way the mixture will cook from the bottom and steam-cook from the top. Let cook for 4 minutes.
Remove the top portion and set aside. Run a spatula around the edges of the frittata to loosen it and cover with the top portion of the pan. Flip and cook uncovered for an additional 2-3 minutes. Turn off the heat. Flip the frittata again so it is now sitting in the “Bottom” pan, cover with the top portion and leave on the stove, with the burner off, for an additional minute.
Remove to a plate, slice, serve and enjoy!
If you’re using a large non-stick pan with a lid:
Grease your pan and heat it over medium-low heat. Meanwhile, stir the rice and spinach into the egg mixture. Mix well to combine.
Pour the egg mixture into the pan and cover with the lid. This way the mixture will cook from the bottom and steam-cook from the top. Let cook for 6-8 minutes or until set.
Slide it onto a plate, slice, serve and enjoy!
Apparently, even though I’ve made this recipe a few times recently in order to get it just right, I forgot to get any pictures of Eliana enjoying it. Oops! You’ll just have to take my word for it. 😉