Grammy's Kitchen · Frittata · Sausage, Spinach and Bocconcini Frittata
One of 55 frittata recipes we measured
from www.jocooks.com
It ranks #1 of 55 for fluffiness among the frittata recipes we compared. 2 cooks on www.jocooks.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 16% |
| fat | 9% | 5% |
| protein add | 0% | 28% |
| vegetables and beans | 20% | 60% |
| salt | 0% | 0% |
| aromatics | 50% | 16% |
| liquid | 0% | 15% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoon butter |
| 150 g | 1 medium onion (chopped) |
| 2 mild Italian sausages (removed from casing) | |
| 60 g | 2 cups fresh spinach (chopped (frozen spinach works as well)) |
| 300 g | 6 eggs |
| 1 cup bocconcini (cut in half) | |
| salt and pepper to taste |
Method: 5 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.