Spinach frittata recipe with raisins and pine nuts

for the upper layer

Step 1

Heat the oil in a small skillet over medium heat. Add the pine nuts and cook, stirring occasionally, until golden and fragrant, 2 to 3 minutes. Add the raisins and cook, stirring frequently, for about 1 minute, then add the oregano, lemon zest, and a small pinch of salt. Remove from heat and set aside.

for the frittata

Step 2

Preheat the oven to 375 degrees Fahrenheit.

Step 3

Heat the oil in a medium sized non-stick ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, 6 to 8 minutes. Add the spinach, increase the heat to medium-high, and cook, stirring often, until the spinach has wilted and any water it has released has evaporated, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.

Step 4

While the onions and spinach are cooking, whisk together the eggs, Parmesan, oregano, salt, and pepper in a bowl.

Step 5

Pour the egg mixture over the onions and spinach, and stir gently to distribute the ingredients evenly in the skillet. Brush the top of the frittata with mascarpone, then transfer the skillet to the oven.

Step 6

Bake the frittata until the top is cooked through and slightly golden, 10 to 15 minutes. We take it out of the oven and leave it to cool for 10 minutes, so that the frittata holds together.

Step 7

Serve straight from the skillet, or gently run a rubber spatula around the edges, then carefully slide the frittata onto a serving platter or cutting board. Serve warm or at room temperature, generously sprinkled with parsley, pine nuts, and raisins.