Brunch
Artusi’s Spinach Frittata
Spinach, eggs, butter, and optional Parmesan in a measured frittata translated from Artusi’s Italian original.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 200 grams raw spinach
- 40 grams butter, divided
- 4 eggs
- Salt and pepper
- A pinch of grated Parmesan, optional
Historical transcription
Source method
- 1
Boil the spinach in the water clinging to its leaves, then cool it immediately in fresh water.
- 2
Squeeze well, chop coarsely, and sauté with part of the butter, salt, and pepper.
- 3
When the spinach has absorbed the butter, pour in the beaten, lightly salted eggs.
- 4
Brown one side, turn the frittata with a plate, and cook the second side with the remaining butter. Add Parmesan to the eggs if desired.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.