French Green spinach Frittata


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Video taken from the channel: Jamie Oliver


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Spinach Frittata Recipe Laura Vitale Laura in the Kitchen Episode 320

Video taken from the channel: Laura in the Kitchen


Easy Breakfast Frittata

Video taken from the channel: Tasty

In an ovenproof skillet, saute onions in oil until tender. Beat eggs and milk; add to onions with the remaining ingredients. Cook over medium heat for 5 minutes.

Bake, uncovered, at 325° for 15 minutes or until a knife inserted in the center comes out clean. Transfer the egg-spinach mixture to the baking dish. Bake until golden brown and puffy and a knife inserted in center comes out clean, about 30 minutes.

Allow the frittata to cool 5 minutes in pan on a wire rack, then invert onto a platter and from the platter to a cooling rack. Cool at least 10 more minutes before slicing and serving. Preheat the oven to broil.

In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside. In a 9-inch, oven-safe nonstick frying pan. Ingredients 2 tablespoons olive oil 6 small red potatoes, sliced 1 cup torn fresh spinach 2 tablespoons sliced green onions 1 teaspoon crushed garlic 1.

You want to sauté most of your frittata add-ins (with a few exceptions like fresh herbs and tender greens such as spinach) before the eggs are added. Raw vegetables like onions and zucchini (which are mostly water) will leach liquid into the mixture, and meats like sausage and bacon. It’s a mash-up of frittata and French onion soup that is pure comfort food. The eggs are loaded with all the best parts of a really good bowl of French onion soup, from the rich, velvety caramelized onions, to the gooey, melted Gruyère, and even cubes of toasted bread studded throughout the eggs. Add 1 pound baby spinach that you’ve cooked just until wilted and squeezed dry, plus ½ cup crumbled feta, as well as 2 tablespoons each chopped fresh dill and.

Preheat the oven to 350 degrees Put the eggs, salt, and pepper in the mixing bowl and, stir with a fork until well combined. Add scallions, spinach, and feta cheese and mix well. Heat oil in an 8-inch ovenproof skillet over medium heat. This frittata recipe features spinach, bacon and cheddar cheese. It’s perfect for holiday brunches or other special occasions—even dinner.

For this frittata recip. Spinach-Tomato Frittata. This sure-fire frittata has a pretty mix of fresh vegetables blended with Mediterranean seasonings and the tang of.

List of related literature:

If you are going to use asparagus, boil and then sauté the green portion in butter, mixing a pinch of Parmesan into the eggs.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Add the spinach, cover, and steam just until soft and thoroughly wilted, about 4 minutes.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

When the eggs are about 30 percent set, sprinkle with the Brussels sprouts leaves, top with the Gruyère, and transfer to the oven for 8 to 10 minutes, until the frittata is cooked through and browned on top.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Add the cut artichoke hearts and parsley to the skillet with the shallot-spinach mixture and gently toss the ingredients together.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Stir in spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 4 tablespoons (1/4 cup) water and cook, stirring, until spinach is wilted, about 3 minutes.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Embed the cold eggs in the spinach, with a little space between them, and sprinkle the cheese on top.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

In a small skillet, heat 1 teaspoon of olive oil over medium heat, and sauté the spinach, onion, salt, pepper, and nutmeg for about 5 minutes, or just until the onions are translucent.

“Paleo for Beginners: Essentials to Get Started” by John Chatham
from Paleo for Beginners: Essentials to Get Started
by John Chatham
Callisto Media Incorporated, 2012

In a medium pan, scramble the egg with 1 tablespoon extra-virgin olive oil, 1/4 cup diced tomato, 2 tablespoons minced onion, and 1 cup fresh spinach.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

* To make the filling, put the spinach into a large pan, sprinkle with salt, and cook for about 3 minutes or until the leaves have wilted.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Add the spinach to the same pan with 2 tablespoons (30g) water and cook just a couple of minutes, stirring often, until wilted.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

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  • Okay…. I came to see if there was a better way to make a western and ran straight into #RamseyGordon… like WOW. I’m Italian and I love food, I just have to try this.

  • this looks so amazing I love a good frittata in the summer!
    It would be great if you could check out my channel as I’m a teenager with a passion for cooking:)


  • “It’s good for your health. That’s why your body thinks it’s lovely” Oh yeah, so that’s why everyone thinks steamed/raw veg is better than donuts and soft drinks

  • Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses,but not Italian Breakfast.
    “The cappuccino is the meal,” “The only food you can have it with is a croissant – that you eat at the bar in the morning.”

  • For a killer topping.. just before finished baking…Sprinkle real shredded Parmisial Reggio cheese over top. Broil top for a minute.
    Couple more things… use small amount sun dried tomatoes in mix. Drizzle the olive oil into mix. You will be drooling. Cap with fresh ground pepper too. Don’t over cook!

  • I usually do this for lunch. I use milk instead of “heavy cream”. Much nicer with some cubes of soft boiled potato added. Also, add the cheese on top once the egg has set, not mixed in with the egg. Gives a better crispy topping.

    Heavy on the pepper, but light on salt. Add these to the whisked eggs and milk, not to the pan.

    I’d skip the spring onion too, it’s very overpowering and not necessary. I also leave out the spinach, again not necessary and quite bitter. Serve on the side if you want, but not in the frittata. Diced mushrooms work well in the frittata, but cut them small.

    No need to bake either. Make sure pan is totally non-stick. Cook on stovetop until almost burning (be sure to add a big wodge of butter at this point), then straight under a hot grill to melt cheese.
    Once done, put a plate over the pan and flip over before serving.

    I usually serve on it’s own, but would be lovely with a sharp side, like red onion, pesto or a citrus based salad.

    A delicious, filling but light lunch.

  • I have made this a few times it’s delicious, we had it for dinner with roasted potatoes and then had the leftovers for breakfast…still tasted really good the next day

  • I make a frittata when I have guests for breakfast. It’s much easier to put together a big frittata and bake it rather than make eggs for each individual guest, and we all get to sit down at the same time to eat.

  • My oven has a broil temperature but it’s not for the top. It just goes higher in temperature at the bottom. What can I do so I can make these at home?

  • ALL your recipes are the best. I hear of new ones and go to your channel for the latest and best. Gordon Ramsey could learn from you!

  • Hullo Luv… I just dig the way U blow…! Please don’t get me wrong… I just could not resist sayin somethin.. hahaa.

  • Greșit nu se pune usturoiul la început si la urmă fiindcă se arde si vorbesti prea mult să dai impresia că sti ce faci încearcă să nu mai dai din gură atât. Trebuia să faci cu ceapă nu cu usturoi si ai ars usturoiul

  • Thank you so much for this.  We had a bag of spinach that wasn’t being used in salads like we thought we would, and I thought a frittata would be nice but had never made one before.  I just made a couple of substitutions (added mushrooms and sauteéd celery in with the onions), but it turned out fantastic.  We’ll be making them part of our normal diet now.

  • On turning out something like a frittata from a panif you want to “unstick” it from the pan, just grab the handle with one hand and lift the pan up a little ways from the cooking surface; with your free hand, form a fist and gently “hammer” the portion of handle in front of your holding hand and it should hop or skip inside the panturn it out at this point. This is also a good way to check things like pancakesanything more than a few gentle bumps and it’s probably not ready to be flipped over. Once it is ready to be flipped, give the bump method a try to ensure nothing is sticking and the flip should go much easier. Cheers.

  • No, I didn’t think so. She didn’t look even 30 to me. Maybe because I’m looking through the eyes of a lady, verses what a man might see. It’s interesting because when I was a minor, men thought I was legal enough to approach. Now that I’m 43, I get carded smh.

  • I attempted my first frittata it went pretty well. I think I didn’t let it set long enough or had the heat too low because the middle was not completely cooked and it didn’t slide out the skillet like Laura ‘s.

  • That was Fantastic ginerio not only three different flavours but joyous entertainment talk about making cooking fun just brilliant.

  • Laura love your recipes! I am Italian but unfortunately My great grandmother and nonna Passed away before I could meet them and learn to cook from them. My Aunti married into the Guatemalan family so she says she dont cook much Italian. I feel so lost sometimes cause even my father whom I am his only child doesn’t even acknowledge my existence. Thank you for your dedication and thanks to your father for teaching you so much. Gratzi!

  • I’ve ended up eating this every day since quarantine started and I’ve never gotten sick of it. It’s always a high point of my day. Thank you Adam for making this quarantine just a bit more bearable during these crazy times.

  • Why is it so fuckin hard to say the measurements as you speak i cant even find this stupid ass recipe cuz i have to search page per page. Fuckin stupid.

  • Do you really have to put it in the boiler or can you just flip the frittata over and keep it on the stove on lower heat? I don’t have an oven!!

  • I enjoy these videos so much. Jamie enjoys these recipes like a little kid. You can see the enthusiasm in his eyes whenever he tries something new.

  • @gordon ramsay… why the fuck don’t you know how to crack an egg? Seriously. Michelin star? Fuck Michelin stars if you are the representative because you don’t know what the fuck you are doing.

  • Worked perfectly when I made it tasted delicious. It was very filling thanks for suggesting this I still have plenty left:)

  • O que estraga em vocês chefes e que devem pensar que quem assisti seus vídeos são desprovidos de inteligência ��, pra que falar desse jeito, simplesmente cozinhe uai

  • He’s great… ti amo, Gennaro… but please, the video would be so much better without the horrible background muzak! I want to hear what he says!

  • turn the grill on
    leave it on for 45 years
    go for a short walk
    come back
    a new house is there
    ask them if you can come in
    get your frittata
    Bone Apple Tea

  • Thanks for having the captions for the Deaf. had not thought of searching for this until I saw it on Darren McGrady’s

  • Just made a frittata based on this recipe. All I had on hand were white onions though. Added some garlic and green pepper, as well as a home grown tomato before putting under the broiler.

    This is better than any omelette I’ve ever made and was far easier, plus I have leftovers. Thank you Adam!

  • “A spanish omelette is harder than a fritatta”. Adam, here’s the secret to a spanish omelette: it’s your fritatta using pre-cooked potatoes instead of broccoli and nor dairies (dill optional). No need to try harder.

  • Adam: super easy and simple recipe
    Me: okay, I’m gonna make that, tell me how.

    Requires green vegetables.
    Requires meat
    Requires cheese
    Requires a grill

    I have none of that…

  • My Dad (who was Puerto Rican) made bomb Spanish omelettes every weekend when I was growing up.He made it look effortless and it was so delicious. He has passed away and I miss his cooking so much

  • That is one beautiful Frittata! When you slid it out of the pan it looked like one of the yummiest pizzas ever! It even looks fluffy from the eggs! A Master piece of flavor and beauty! TFS Laura this is magnificent! I’ve gotta try it!:D

  • Totally burned on the bottom before it cooked the egg…..I have never cooked a Frittata on the stove, I always bake it in the oven

  • Perfect omelet? You obviously haven’t tried a sucuk (Turkish spicy sausage pronounced sujuk) tomato with black pepper egg omelet. Its insane! ��

  • Love the rustic utensils pots and pans there.
    Just goes to show, you can make great meals with those too you don’t need fancy things.

  • No, I’m with you on the milk, I use it in frittatas and in my scrambled egs and/or omelets (basically every omelet I try to make ends up being a scrambled egg dish), and if you use very low heat while in the pan and stir constantly (now I’m referring more to the scrambled eggs than frittatas, though) it will be silky smooth. Anyway, just had a frittata for breakfast this morning! We normally eat eggs 5 out of 7 days in a week for breakfast so one must be inventive. The only point where I diverge from your method is when to eat it. I let it cool just enough so that it doesn’t burn my mouth; if there’s one thing I CAN’T stand it’s lukewarm or cold eggs. The only cold egg I can tolerate is hard boiled for example in salads. Otherwise… Yuck.

  • Girllll I see you on food Network tell me u tht Thicke fabulous lady wit all dat ass!! Luv u him u the best cook keep this channel real! Hun

  • Im thinking about giving this a GO…since i already perfected my omlette making skills…this seems much easier…and basically same type ingredients, how could it go wrong…lol ����

  • More cheese and meat, less veggies. You also don’t need to waste money on all that wholesome college student raised garbage. Your local supermarket has cheaper items that can achieve the same or better results. So no argument on the venture, just a matter of taste.

  • The pan-switch-up ���� he got himself confused �������� I had to laugh until I cried �������� I was just looking for an omelette recipe on a Sunday morning and now I’m just whipping tears from my face �������� still hungry though, think I’m going to make that frittata…with one? im confused by the switch-up ������

  • Why didn’t you add some salt and pepper to give it flavor?
    My family is asian, as we often make something similar and then we eat it with ricesoo good.:D

  • This is my first time I see this Channel. He reminds me to my grandpa. I love the way he is cooking show. I gonna subscribe and like for sure. Love you grandpa lol

  • I love cooking…watching a master at work is very motivating. There’s 328 people that don’t like this video to date…for you folks…try something different…egg mcmuffins will always be there if you don’t like something more refined.

  • How I ADORE this guy. I just want to hug him and squeeze the stuffing out of him and smack a sloppy kiss on his cheek and tell him he is DA BEST!!!

  • looks a bit like he’s playing on a camera too hard, anyway, nice whatever you call it, we call it omelette, a main food when you don’t care or a student, you can add in it whatever feels fine.

  • I just watch a $2000.00 frittata video before this, I think this is a $10000.00 frittata video, straight forward and simple.
    Thanks very much for sharing

  • You can actually get them super clean by wiping them with a wet paper towels. Submerging them can make them a bit waterlogged which affects their ability to brown. But if you are more comfortable washing them, do as you usually do:)

  • Hahaha. I know that this is more or less the reality of working in a restaurant kitchen, but this has to be the most frantic video you guys have ever put Gennaro through. Fantastic as always!

  • Tons of the precious little plants other consider weeds and chuck em in the bin.
    Personally i love em! Living from the land is like a dream come true.

  • thanks for showing me how to clean mushrooms and how to cut onions properly. I’m just getting started learning how to cook and your helpful tips are beneficial.

  • This lady reminded me of Patience Gray…Honey from a Weed. Very inspirational. Shame our societies and fast paced lives have moved us so far away from the basics.

  • That’s such a great idea. Leftovers also reheat really nicely…I always get a couple extra lunches for myself when I make one for the family:)

  • Crust or no crust…that’s the difference. I like cooking frittatas because they are super quick and really easy no dough to deal with. But both are delish!

  • To make some Burmese style eggs just put some grease in the pan… Put it to high… Then put the egg in cracked yolk and white stuff and all… Then flip it over when it’s been cooking for one minute then take it out when it’s been cooked for one minute on the other side. Also you should add salt when you start cooking it and also add soy sauce to bring a better taste

  • I was wondering the same thing, and Liesl said that the taste would be fine, but the colour can get a little funky… but she said still use it if it’s all you have!

  • sounds sooo good. this will be breakfast Sunday. Thanks!! Brown or white onion…prob not red?? why?? just curious… thanks for sharing.:)

  • I would try baking it in a 9×13 at 350 for about 30 minutes or until the eggs are set. I’d also recommend buttering the pan before pouring the egg-musroom-spinach mixture in. Let me know how it works out!

  • You know, you could just change the recipe from a frittata into a scramble with the same ingredients. Just add the eggs & cheese to the spinach-mushroom mixture and cook like scrambled eggs until done. That way you have all the same flavors but no browned eggs:)

  • Oh, salt & pepper is crucial…there is 1 t. salt & fresh ground pepper in the egg mixture. I also season the mushroom & spinach with a couple pinches:)

    Sounds sooo yummy with rice would love to see the recipe!

  • I show the video to my mom. She doesn‘t understand english,but she loves watching him for the recepies and energy �� We all need a Genaro in our lives ❤️

  • Thank you so much! Feel free to experiment with different veggies & cheeses… even meats (like bacon or sausage). The combinations are endless:)

  • Thanks! You know, if you click on “show more” it pulls down a text version of all the recipes, which you could print out. Thanks for your feedback!

  • Did you see the reply from another viewer? She says she wraps her non-ovenproof skillet handle in heavy duty aluminum and it makes it oven safe! Also, if you felt bold, you could try flipping your frittata in the skillet after it is mostly set to cook the top (which would then become the bottom) and add cheese after flipping.

  • Yes! That is the beauty of a frittata you can put any veggies, meats or cheeses you like. The combinations are endless. I love asparagus, ham & goat cheese for another tasty option.

  • I don’t have an oven proof skillet either, I always just wrap aluminum foil around the handle, make sure its secure and you’ve got an oven safe pan:)

  • Absolutely! You would probably need to use the whites of more eggs than the recipe calls for…maybe a dozen-ish. Great way to cut down on some fat & calories.

  • Well, if you skip the broiler part you won’t have the direct heat to finish off the top of the eggs that aren’t set yet & melt the cheese. You could try just keeping the skillet loosely covered until the eggs are completely cooked or you could also try flipping the frittata at the end. I would slide it out of the skillet onto a cookie sheet and then invert it back into the pan. Add cheese at this point.

    I hope that helps!

  • This is amazingly perfect for my homestead. I cultivate weeds like lambsquarter, chickweed, and dandelion in the front garden, and run free range hens in the back. Thanks for the delicious cooking lesson!

  • Made it but added bell pepper and mushroom. Subbed apple smoked veg sausage for the bacon. Easy recipe and the result was great.

  • I think you found some Italian hipsters Jamie! Or as soon as you left i bet they were like i cant believe he actually ate the weeds lol

  • i tried recreating this recipe and failed 3 times, instead what i did was cook chopped bacon fully, mix onions into it and then add my egg and stir, place into a 350 degree oven for 15 minutes(no broiler) and it came out perfect. hope this comment can help somebody else

  • I’ve been making this for years and I had no idea that’s how it was called. However, I make mine with stuff called “kulen” which is a specialty over here in the Balkans. I believe the American equivalent of that would be pepperoni and since it packs quite a punch by itself, you may not need onions

  • fantastic, and here i thought i was the only little nanny/personal chef trying to feed my employers weeds in italian dishes! they’re just lesser known delicious plants!! cheese as a seasoning absolutely.

  • ok, i just find it hilarious that the ad before this video, where jamie picks the ingredients from the earth, is for Woolworth’s….

  • Yes…thank you Sandy287 for answering for me! It’ll definitely taste delish, but sometimes the red onion cooked in things looks a little unappealing can look kind of gray.

  • кто хочет получить  бесплатно ключь stem на игры RUST BATTALFILD 4 DAY Z FIFA 14 ЗАХОДИТЕ ПО ССЫЛКИ

  • Great if you can share your trips (to Italy, Spain, Skandinavia, the US and everywhere), they are just wonderful… Looking forward to see more!

  • I love these unseen clips! This one in particular was right up my alley…my “kids” (20 something’s) think I’m crazy for eating “weeds” out of my garden. Usually they are not weeds at all but herbs, greens, etc. you inspired me to make a garden frittata this morning for brunch.

  • looks wonderful!…but i’m allergic to eggs so i wonder if it would taste as good in a farinata (or socca)? i make a farinata with onion, asparagus, mustard seed, cumin, rosemary and pepper that’s really great.

  • Not browned on top! To me the best frittata is golden brown on top like a pizza with perfectly crusted yet moist edges! Which means plenty of butter!��

  • beautiful new series! i like how you cook with this old used pan! this video is a proof for not having the best kitchen equipment is a bad excuse for being bad at cooking:D

  • Ramsey is so legendary that he f*ked his first boss’s wife…wait that’s not legendary, that’s just sort of shitty. I’m sure there’s a story in there somewhere guys.

  • It would very helpful if you could say how many cups of mushrooms, cheese and how many eggs you use. For those just learning how to cook, it is very helpful to have exact ingredients specified. Thank you.

  • i just want to thank you jamie for being an inspiration to me ever since i was about 10 or so to be able to cook. i’ve watched you cook on tv on the show with your mates, in your garden, around italy, school dinners and so much more! and its was the best form of entertainment for me as a teenager growing up. i’m 21 right now and can handle pretty much any type of cooking thanks to your tips and tricks! i’ve made some of your recipes and they turned out great too! your approach to cooking is quick and easy and healthy! i just want to give you a great big hug right now for being so amazing! i wouldnt be so enthusiastic about cooking for people if not for you! much love!