Not counting the olive oil, salt and pepper, this gluten-free frittata contains only five ingredients and delivers an authentic taste of Italy.
- 2 tablespoons olive oil, divided
- 5 ounces frozen, chopped spinach
- 4 large eggs
- 3 tablespoons (1 ounce) pine nuts or chopped walnuts
- ½ cup (1 ounce) shredded Italian 4-cheese blend
- ¼ cup (1 ounce) grated Parmesan cheese
- Kosher salt and black pepper
Heat the oven to 450° F. Warm 1 tablespoon of the olive oil in a small pan over medium heat. Add the spinach and stir until thawed, about 1 minute, and let cool slightly.
Beat the eggs in a large bowl. Stir in the pine nuts, cheese blend, Parmesan, about ½ teaspoon salt, a generous grinding of pepper and the spinach.
Warm the remaining oil in an 8-inch ovenproof skillet over medium heat. Add the egg mixture and cook without stirring until the underside turns golden brown (lift an edge to peek), about 4 minutes.
Transfer the skillet to the oven and bake until the eggs are set, 10 minutes. Loosen the edges and place a warmed plate over the pan. Using oven mitts and holding the plate and pan together, flip so that the frittata lands on the plate, browned side up. Let cool slightly and cut in wedges to serve.
Nutrition Analysis (for appetizer serving): 160 cal, 13 g fat, 130 mg chol, 220 mg sodium, 3 g carbs, 1 g fiber, 0 g sugar, 8 g protein.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian.