Recipe: Fresh green frittata with spinach, ham and cheese

Fresh green frittata with spinach, ham and cheese


  • 4 tbsp olive oil
  • 3 garlic cloves peeled and finely chopped
  • 500g baby spinach leaves washed and dried
  • sea salt and black pepper
  • 4 medium eggs
  • 150g taleggio cheese sliced, rind removed
  • 4 slices parma or other air-dried ham, cut into two long strips
  1. Put 1 tbsp oil in a 22cm frying pan with a heatproof handle and, over a high heat, add half the garlic. Once this sizzles and is fragrant, add about a quarter of the spinach. Toss until this collapses a little then add another quarter of spinach. Season and cook until wilted. Transfer the spinach to a sieve and press out as much of the liquid as possible, then transfer it to a bowl and prepare the remaining spinach in the same way.
  2. In a large bowl, whisk the eggs. Fold in the spinach and a little more seasoning and stir until well combined.
  3. Preheat an overhead grill on high, and heat the 22cm frying pan over a medium heat. Add 1 tbsp oil to the pan, tip in the spinach and egg mixture and cook for 3 minutes. Arrange the sliced cheese over the top, then drape over the ham. Drizzle over 1 tbsp oil and place the pan under the grill for another 3-4 minutes. Serve hot or at room temperature, with salad leaves if wished.


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