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    • Anchovy and Spinach Frittata

    Anchovy and Spinach Frittata

    Mark Sharron
    Easy
    30 Minutes
    2

    Anchovy and Spinach Frittata is an Italian-style egg dish full of flavour and nutrition. This dish is easy to make and can be served for breakfast, lunch, or dinner. It is a great way to use up any leftover vegetables you may have in the fridge. The anchovies give the frittata a salty, umami flavour, while the spinach adds a nutritious boost. The combination of flavours and textures makes this dish a real crowd-pleaser.

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    Ingredients

    • 6 large eggs
    • 2 tablespoons extra-virgin olive oil
    • 1/2 cup chopped onion
    • 1/2 cup chopped red bell pepper
    • 2 cloves garlic, minced
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh basil
    • 1/4 teaspoon crushed red pepper flakes
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 (2-ounce) can anchovy fillets, drained and chopped
    • 2 cups chopped fresh spinach
    • 1/2 cup shredded mozzarella cheese

    Method

    • How to Make Anchovy and Spinach Frittata
    • Preheat oven to 180°C (350°F) if finishing under the grill/broiler
    • Crack 6 large eggs into a mixing bowl
    • Whisk eggs until fully blended and slightly frothy
    • Stir in 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper into eggs
    • Set mixed eggs aside
    • Rinse, drain, and chop the anchovy fillets
    • Wash and chop fresh spinach leaves
    • Peel and finely chop onion
    • Core, deseed, and finely chop the red bell pepper
    • Peel and mince garlic
    • Chop fresh parsley and basil
    • Grate or shred mozzarella cheese if not pre-shredded
    • In a large, ovenproof non-stick skillet, heat 2 tablespoons extra-virgin olive oil over medium
    • Add chopped onion and sauté until translucent (about 2-3 minutes)
    • Add chopped red bell pepper and continue to cook for 2 more minutes
    • Add minced garlic and stir until fragrant (about 30 seconds)
    • Add chopped anchovy fillets and cook, stirring, until anchovies begin to dissolve (about 1 minute)
    • Stir in chopped spinach and cook until just wilted (1-2 minutes)
    • Sprinkle in chopped parsley, basil, and 1/4 teaspoon crushed red pepper flakes
    • Ensure all vegetables are evenly distributed in the pan
    • Pour whisked eggs evenly over vegetable mixture
    • Stir gently to distribute ingredients evenly
    • Sprinkle shredded mozzarella evenly over top
    • Reduce heat to low and cook frittata on stovetop until edges are set but centre is still slightly runny (about 6-8 minutes)
    • Transfer skillet to preheated oven or place under a grill/broiler
    • Cook until the top is puffed and just set with light golden colour (about 5 minutes, watch carefully)
    • Remove skillet from oven and cool for 2 minutes
    • Run a spatula around the edge to help release frittata
    • Slice into wedges and plate
    • Garnish with extra chopped herbs if desired
    • Serve warm or at room temperature, ideally with a leafy green salad or toasted whole grain bread
    • Enjoy your Anchovy and Spinach Frittata