Frittata with Spinach

5 from 2 votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 500 g Spinach fresh from the garden
  • 200 g Wheat flour type 1050 (or Swiss brown flour)
  • 350 g Milk 3.8%
  • 3 Pc. Eggs
  • 2 Msp Baking soda
  • Salt, pepper nutmeg
  • 1 Pc. Onion small
  • 1 toe Garlic
  • 1 tbsp Freshly squeezed lemon juice
  • Grated cheese something


  • Wash the spinach fresh from the harvest. Weed out the spoiled. Cook dripping wet in a little water in a saucepan with a lid until it has collapsed. Immediately into the cold water. So it keeps its fresh green color. Once cooled, chop very finely with a knife. Chop an onion and the garlic and sauté in a pan until translucent. Add to the spinach and season with the lemon juice, salt, pepper and nutmeg.
  • Separate the eggs. Make a liquid dough from milk, flour, salt and egg yolk. Finally add the baking soda. Process the egg whites with the food processor into firm egg whites. Add the spinach to the batter and stir well. Now carefully fold in the egg whites.
  • Heat the oil in a pan and fry the dough in portions to make flat cakes. When they are nice and brown at the bottom, turn them with a plate and fry the other side. Serve sprinkled with some grated cheese.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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