Description
A delicious frittata packed with protein and spinach.
Perfect for breakfast, brunch, or a light dinner.
Ingredients
Units
Scale
- 3-4 tbsp extra virgin olive oil
- 3 cloves garlic
- 1 lbs (454 g) spinach leaves
- sea salt
- freshly ground black pepper
- 4 large eggs
- freshly ground nutmeg
- 4 oz (113 g) reduced-fat cream cheese
- 4 slices Parma or other air-dried ham
Instructions
- Heat a tablespoon of oil in a 9-inch nonstick frying pan with a heatproof handle over high heat, add half the garlic, and once it is sizzling and fragrant, add about a quarter of the spinach. Toss until this collapses a little, then add another quarter of spinach. Season and cook until it has wilted.
- Transfer the spinach to a sieve and press out as much of the liquid as possible, then transfer it to a bowl and prepare the remaining spinach in the same fashion.
- Whisk the eggs in a large bowl with a little nutmeg, add the spinach and a little more seasoning, and stir to amalgamate everything.
- Preheat the broiler on high, and return the same frying pan in which you cooked the spinach to medium heat.
- If the pan is not already coated in oil from cooking the spinach, add a tablespoon to the pan, pour in the spinach mixture, and cook for 3 minutes.
- Dot with the cream cheese, then drape with the slices of prosciutto and gently press down to level the cream cheese underneath a little.
- Drizzle with a tablespoon of oil and place the pan under the broiler for 3–4 minutes.
- Serve the frittata hot or at room temperature.
Notes
- For a richer flavor, use full-fat cream cheese instead of reduced-fat.
- To prevent a rubbery frittata, don’t overcook the eggs. Remove from broiler when the edges are set and the center is just slightly jiggly.
- Leftover frittata can be stored in the refrigerator for up to 4 days and reheated in a microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 8
- Fiber: 2
- Protein: 15
- Cholesterol: 200