Why is this Italian omelette called Florentine? Here’s a little history fact: anything with Florentine in the name generally refers to a dish with spinach in it, as the 16th century queen of France Catherine de’Medici was known to insist on having spinach with every meal. Nowadays, spinach dishes are known as “Florentine,” reflecting Catherine’s birthplace of Florence, Italy.
This is a great breakfast, lunch or dinner omelette your family will LOVE. For dinner, we would recommend serving a simple green lettuce salad on the side and some oven baked potatoes.
And just in case…
- 6 large eggs
- 2 cups spinach, washed and chopped
- 1 large onion, diced
- 1 cup grated Cheddar cheese (1/2 of an 8 oz block)
- 2 Tbs. olive oil
- Preheat your broiler on high.
- Wash and chop spinach; you can also have kids cut bunches of spinach leaves with the scissors or tear them with their hands.
- Crack eggs into a bowl and beat eggs with a whisk or a fork until frothy. Add 1 tsp. salt and a pinch of pepper. Add your grated cheese.
- In a large ovenproof sauté pan, sauté onion and spinach with 2 tablespoons of olive oil until soft.
- Add egg and cheese mixture to pan. We like to shake the pan a little after the eggs go in. Cook at medium to low heat until barely set, about 5 minutes. You can check on the sides with your spatula to see if the bottom is setting.
- Transfer pan to broiler. Broil for another 4-5 minutes, until top of frittata is nicely browned. You should be able to flip your frittata out onto a cutting board and cut it into 4-6 pizza style slices. Enjoy!
- Make sure you’re using a non-stick pan (that helps a lot)
- After you add your eggs + cheese mixture to the pan of sautéed veggies, shake the pan back and forth to help the eggs not get too stuck to the bottom. Then wait as they cook and form for 5 minutes.
- Get out a big plate or a big pan top that will completely cover the non-stick pan that you’re cooking your eggs in. Place your plate over the pan. Ok, now comes the time to be brave.
- FLIP! Hold the plate firmly on top of the pan and flip the pan over so the eggs will drop on your plate. Then, slide the eggs back in the pan to finish cooking the side that used to be the top (still runny side).
- Allow the eggs to cook no more than 1 more minute and you are done! Cut up into pizza triangles and enjoy! You’re a flippin’ frittata master now!
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