Spinach Frittata With Raisins and Pine Nuts
This frittata was inspired by a dish that the Philadelphia-based chef Marc Vetri included on an Italian Jewish–themed Passover menu he served at the James Beard House in New York City in the late 1990s. The meal included a frittata inspired by the classic Roman Jewish combination of spinach with pine nuts and raisins. Some families also serve spinach frittatas (without the raisins and pine nuts) for Rosh Hashanah. My interpretation of Vetri’s frittata adds lemon zest and creamy mascarpone for an egg dish that is anything but ordinary.
This recipe was excerpted from 'Portico' by Leah Koenig. Buy the full book on Amazon.
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What you’ll need
Pine Nuts
$15 At Amazon
Golden Raisins
$4 At Amazon
Medium Nonstick Ovenproof Frying Pan
$60 $41 At Amazon
Recipe information
Yield
Serves 4
Ingredients
For the topping
For the frittata
Preparation
For the topping
Step 1
Heat the oil in a small frying pan 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 often, for about 1 minute, then stir in the oregano, lemon zest, and a small sprinkling of salt. Remove from the heat and set aside.
For the frittata
Step 2
Preheat the oven to 375°F.
Step 3
Heat the oil in a medium nonstick, ovenproof frying pan over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, 6 to 8 minutes. Add the spinach, raise the heat to medium-high, and cook, stirring often, until the spinach wilts and any water it releases evaporates, 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
Step 4
While the onion and spinach are cooking, whisk the eggs, Parmesan, oregano, salt, and pepper together in a bowl.
Step 5
Pour the egg mixture over the onions and spinach and stir gently to distribute the ingredients evenly in the pan. Dollop the top of the frittata with the mascarpone, then transfer the pan to the oven.
Step 6
Bake the frittata until the top is set and lightly golden, 10 to 15 minutes. Remove from the oven and allow to cool for 10 minutes to let the frittata set.
Step 7
Serve directly from the pan, or gently run a rubber spatula around the edges, then carefully slide the frittata onto a serving plate or cutting board. Serve warm or at room temperature, generously sprinkled with parsley and the pine nut and raisin topping.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Bring Roman-Jewish Cuisine to The Table With This New Cookbook
In her new cookbook, Leah Koenig shares recipes for classic Roman-Jewish dishes, including fried artichokes, a spinach (and raisin\!) frittata, and sweet almond cookies.
