epicurious
Spinach Frittata With Raisins and Pine Nuts
Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.
👥 4 Servings👤 Leah Koenig📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●cutting board
📝 Preparation Steps
1
For the topping
2
Heat the oil in a small frying pan over medium heat. Add the pine nuts and cook, stirring occasionally, until golden and fragrant, 2 to ⏱️ 3 minutes. Add the raisins and cook, stirring often, for about ⏱️ 1 minute, then stir in the oregano, lemon zest, and a small sprinkling of salt. Remove from the heat and set aside.
3
For the frittata
4
Preheat the oven to 375°F.
5
Heat the oil in a medium nonstick, ovenproof frying pan over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, 6 to ⏱️ 8 minutes. Add the spinach, raise the heat to medium-high, and cook, stirring often, until the spinach wilts and any water it releases evaporates, 5 to ⏱️ 7 minutes. Add the garlic and cook, stirring, until fragrant, about ⏱️ 1 minute.
6
While the onion and spinach are cooking, whisk the eggs, Parmesan, oregano, salt, and pepper together in a bowl.
large eggs8
7
Pour the egg mixture over the onions and spinach and stir gently to distribute the ingredients evenly in the pan. Dollop the top of the frittata with the mascarpone, then transfer the pan to the oven.
8
Bake the frittata until the top is set and lightly golden, 10 to ⏱️ 15 minutes. Remove from the oven and allow to cool for ⏱️ 10 minutes to let the frittata set.
9
Serve directly from the pan, or gently run a rubber spatula around the edges, then carefully slide the frittata onto a serving plate or cutting board. Serve warm or at room temperature, generously sprinkled with parsley and the pine nut and raisin topping.
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