Spinach Frittata with Tomato Sauce
- Vegetable recipes
- Gluten free
- Peanut free
- Low calorie
Italian-inspired flavours add zest to this frittata. It is delicious served with or without the tomato sauce.
Ingredients
- 2 bunches spinach
- 3/4 tsp (4 mL) (approx) salt
- 2 tbsp (30 mL) olive oil
- 2 tbsp (30 mL) butter
- 3/4 cups (175 mL) chopped white or sweet onion
- 8 eggs
- 1/4 tsp (1 mL) black pepper
- 1 cup (250 mL) grated Parmesan cheese or Romano cheese
- Tomato Sauce:
- 1 can (796 mL) whole tomatoes
- 2 tbsp (30 mL) extra-virgin olive oil
- Half small onion, finely chopped
- 1 clove garlic, minced
- 1/4 tsp (1 mL) (approx) salt
- 1/4 tsp (1 mL) black pepper
- Fresh basil leaves, torn
- 1/2 tsp (2 mL) wine vinegar
- 1/2 tsp (2 mL) dried oregano or dried marjoram or thyme
- 1/4 tsp (1 mL) granulated sugar
Preparation
Tomato Sauce: Reserving juice, drain tomatoes; seed and chop. Heat oil over medium heat; fry onion, garlic, salt and pepper until onion is soft, 4 to 5 minutes. Stir in tomatoes, reserved tomato juice, 1/2 cup/125 mL water, basil to taste (if using), vinegar, oregano and sugar. Simmer, covered and stirring occasionally, until thickened, 30 minutes. Season with more salt, if desired.
Place wet washed spinach in large saucepan; sprinkle with generous pinch salt. Steam over high heat, stirring once, until wilted, 2 to 3 minutes. Chill under cold water; drain, squeezing out excess water. Chop coarsely.
In ovenproof skillet, heat oil and butter over medium heat; fry onion and 1/4 tsp/1 mL of the salt until soft, about 4 minutes. Add spinach; fry, stirring, until hot.
Beat eggs with 1/4 cup/60 mL water, remaining 1/2 tsp/2 mL of the salt and pepper; pour into pan. Run heatproof spatula around side to let egg mixture flow underneath until only half of the egg mixture is still liquid.
Sprinkle with Parmesan cheese. Transfer to upper rack of 425F/220C oven; bake until set and light golden, 10 to 14 minutes. Serve with Tomato Sauce.
Makes 4 to 6 servings.
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