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Frittata della Mamma

Frittata is an Italian, oven-baked omelette and this one would make Popeye happy as it is full of spinach. Fresh spinach, of course! Also features olives, garlic, mustard and crème fraiche. Irresistible!

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  • 6 persons
  • 30 min.
  • vegetarian
  • Main dish
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Recipes from Oil & Vinegar

    • 1 bottle Salsa della Mamma
    • 12 olives
    • 6 sun dried tomatoes Pomodori Aromatizzati
    • 3 tablespoons Bruschetta con Olive
    • 6 eggs
    • 150 g fresh spinach
    • Bake & Fry Olive Oil
    • pepper
    • sea salt
    • 2 tablespoons Moutarde de Meaux Pommery
    • 4 tablespoons chopped chives

  • Step 1:

    Pre-heat the oven to 160 °C and chop the olives and sundried tomatoes into small pieces. Heat the Salsa della mamma and Bruschetta con olive, the olives and tomatoes. Pour the sauce into an oven dish or oven-proof pan. Heat a little olive oil in another pan and cook the spinach lightly, then season with pepper and salt.

    Step 2:

    Place the spinach on top of the sauce, break the eggs and add them to the dish too. Grate some fresh pepper onto the eggs and sprinkle on some sea salt. Bake for 15 minutes at 160 °C in the oven or until the eggs have set sufficiently. When the dish comes out of the oven, top with the mustard and sprinkle with chopped chives.

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