Spinach frittata with raisins and pine nuts from Portico: Cooking and Feasting in Rome's Jewish Kitchen (page 196) by Leah Koenig

Where’s the full recipe - why can I only see the ingredients?

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

  • ozfoodie on April 09, 2024

    Made this to take on our family's Easter picnic. It is not your everyday frittata and was tasty! Though if I make it again I'd want it warm from the oven. I made ahead and refrigerated overnight, and while it was still nice I don't think it was at its best the next day.

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