Spinach and sopressata frittata from All About Dinner: Simple Meals, Expert Advice (page 242) by Molly Stevens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on March 21, 2020

    This may be the best frittata I've ever made. I didn't have sopressata so I used salami and I also used gruyere instead of fontina (and creme fraiche instead of cream). The texture was excellent (not rubbery like some frittatas) and it was so flavorful. I baked it for twelve minutes and finished with two minutes under the broiler, which was perfect. I highly recommend this frittata!

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