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Receita de frittata de espinafre apimentada

Publicado por Vinny Macchiarelli em

A spicy combo of eggs and spinach, for a quick meal anytime of the day.


  • 5 eggs
  • 1 tsp salt
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 2 cups spinach
  • ¼ cup parmigiano reggiano
  • 1 tbsp extra virgin olive oil
  • Mule Sauce


  1. In a large mixing bowl, whip 5 eggs until loose.
  2. Season with salt, garlic powder, black pepper.
  3. Add cooked spinach and stir until spinach is fully coated.
  4. Stir in parmigiano reggiano.
  5. Drizzle extra virgin olive oil in a large fry pan. Heat pan on medium-high heat.
  6. Once the pan is hot, add the egg mix to the pan. Stir mix until it forms a nice ring around the pan. Cover the pan and let it cook for 5 minutes.
  7. Using a spatula, transfer the frittata to a plate.
  8. Add Mule Sauce until you reach your desired level of spiciness and enjoy!
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