Omelette with Spinach and Cheese: Fritatta di Spinaci e Cacio


2 tablespoons extra virgin olive oil
1 onion, finely chopped
6 large eggs, beaten
1 pound spinach, stems removed, washed and blanched, squeezed dry and finely chopped
Salt and black pepper, to taste
1/4 cup grated cacio, sheeps milk cheese from Rome
1/4 cup freshly grated Parmigiano-Reggiano


Squeeze the spinach dry and finely chop.

In a 9-inch skillet, heat the olive oil over medium heat. Add the onions and cook, stirring, until soft, about 5 minutes.

In a mixing bowl, combine the eggs, spinach, salt and pepper, to taste. Add the cheeses and mix well to combine. Pour this mixture into the skillet and cook until the bottom has set, about 5 minutes.

Holding a flat lid over the skillet, turn the frittata over onto the other side and slide back into the skillet. Cook 5 minutes more and serve immediately.

Notes: Makes 4 servings
Prep Time: 30 minutes
Cook Time: 11 minutes
Course: Brunch
Cuisine: Italian
Origin: Mario Batali
Uploaded by: Kelly Fowler
Added on: 2006-11-15 13:26:25