This Recipe Provided by Francesco Rinaldi® Pasta Sauce

Spinach, Basil and Parmesan Frittata

posted by 6 months ago


2 cups Francesco Rinaldi® "Hearty" Tomato & Basil Pasta Sauce

3 eggs

2 Tbs milk

½ tsp dried thyme

½ tsp salt

3 Tbs butter or margarine

¼ cup chopped green onion

2 Tbs chopped fresh basil

2 cups loosely packed spinach leaves, coarsely chopped

¼ cup chopped tomato

¼ cup grated Parmesan cheese

To taste, black pepper


Preheat broiler. In a small saucepan, heat pasta sauce. Set aside; keep warm. Beat eggs, milk, thyme and salt together in a medium-sized bowl; set aside. Melt butter in 10-inch ovenproof skillet over medium heat. When it stops foaming, add green onion, basil and spinach. Cook 1-2 minutes until spinach has wilted. Lower heat to medium-low and pour in egg mixture. Cook until the bottom is set 3-4 minutes. The top should be still wet. Sprinkle with chopped tomato and Parmesan cheese. Place skillet under preheated broiler and cook until the frittata is golden, 2-3 minutes. Garnish with fresh black pepper. Serve immediately with pasta sauce spooned over the top. (Serves: 4)

tags:  spinach, basil and parmesan frittata, frittata, francesco rinaldi, vegetarian
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