It’s my second month living here in Holland Park, London and there is this amazing Italian spot right around the corner from my flat. It’s just a bunch of Italians who decided to come to London and set up shop and I’m a thankful customer.  They have this GIGANITIC spinach frittata in the deli portion of their shop that is without exaggeration about 4” high and jam-packed with spinach. I bought it and enjoyed every lovely, billowy bite so it inspired me to create my own version. 

I had some practical limitations – not the right size or shape pan and not quite enough spinach at home, so I did a slightly smaller version and it still came out insanely tasty.

INGREDIENTS
5 egg whites
½ cup gluten-free breadcrumbs (I grind down my favorite gluten-free bread)
1 tablespoon ghee, melted
2 cups thawed frozen spinach, or cooked fresh spinach 
¼ cup finely grated parmesan
¼ teaspoon freshly ground nutmeg
½ teaspoon sea salt
2 egg yolks

METHOD
Pre-heat oven to 375 degrees.

Place egg whites in a non-reactive bowl (metal or glass, plastic is no good) and let come to room temperature.

In the meantime, grease a spring form pan (either with olive oil spray or by rubbing with ghee or olive oil). Toss breadcrumbs with melted ghee and spread the mixture in a thin layer in the bottom of the spring form pan.

Strain spinach and squeeze out all excess moisture. Place in a small bowl with parmesan, nutmeg, sea salt and egg yolks, stir to combine. Set aside.

Once egg whites come to room temperature, beat with a hand mixer until stiff peaks form, 2-3 minutes. Add a bit of the egg whites to the spinach mixture and combine, just to thin out the spinach. Next add the remaining egg whites 1/3 at a time into the spinach mixture, folding gently, trying not to deflate the egg whites.

Pour egg and spinach mixture on top of breadcrumbs and spread very gently to the edges of the spring form pan. 

Bake for 15-18 minutes or until eggs have set and edges begin to brown slightly. 

Once out of the oven, let cool, remove spring form and enjoy!

 

*gluten-free, vegetarian, soy-free, nut-free

Comment