Spinach & Chicken Frittata with Parmesan | Market Basket Series Week 4

This recipe is part of our Market Basket Series — Week 4: Italian Comfort. It uses the frittata portion of shredded chicken set aside after Night 1 — but works equally well without it if your bird ran short. Read the Week 4 post for the full shopping list, chicken allocation strategy, and all five dinners. A golden, Parmesan-crusted Italian frittata with wilted spinach and optional shredded chicken — effortless, nourishing, and a fitting close to the week. About This Recipe A frittata is the Italian answer to using up the week’s last ingredients — eggs bind everything together into something that feels intentional rather than improvised. This version keeps it simple: wilted spinach, fragrant garlic, and Parmesan whisked directly into the eggs for a savoury depth that elevates the most modest filling. The optional chicken adds protein and substance, but the frittata is entirely complete without it. Stovetop-started and oven-finished in a single skillet, it is on the table in under 20 minutes and reheats beautifully the next day. Ingredients ½ cup chopped chicken (from Night 1 frittata portion, optional) 8 eggs 3 cups fresh baby spinach 3 cloves garlic, minced ½ cup Parmesan, grated 2 tablespoons extra-virgin olive oil ½ teaspoon dried oregano Salt and black pepper to taste Fresh basil or flat-leaf parsley to garnish Crusty bread to serve Instructions Preheat oven to 375°F (190°C). In a large bowl, whisk eggs with Parmesan, oregano, salt, and pepper until well combined and slightly frothy. Heat olive oil in a 10-inch oven-safe skillet over medium heat — cast iron works especially well. Add garlic and cook for 1 minute until fragrant. Add spinach and cook for 2 minutes, stirring, until fully wilted. Add chopped chicken if using and stir to distribute evenly. Pour the egg mixture evenly over the filling. Cook on the stovetop, undisturbed, for 3–4 minutes until the edges are visibly set but the centre is still loose. Transfer the skillet to the oven and bake for 10–12 minutes until the centre is just set and the top is lightly golden. Do not overbake — a slight wobble in the centre is fine; it will firm up as it rests. Rest for 5 minutes. Slice into wedges and serve garnished with fresh herbs, with crusty bread alongside. Recipe Details Prep Time: 5 minutes Cook Time: 15 minutes Servings: 4 Difficulty: Easy Dietary Info: Gluten-Free, Low-Carb (without bread) Tips & Variations Do not stir once the eggs are in the pan — let them set undisturbed for a clean, even slice A slight wobble in the centre when you pull it from the oven is correct — residual heat finishes the job during resting Cast iron retains heat evenly and gives the best golden base — if using a stainless or non-stick oven-safe pan, check a minute or two earlier Leftovers are excellent cold or at room temperature the next day — ideal for lunch Add diced cherry tomatoes or leftover roasted zucchini to the filling before adding the eggs Use any remaining cheese from the week — mozzarella or ricotta stirred into the egg mixture both work beautifully Serve with a simple green salad instead of bread for a lighter, lower-carb finish to the week

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