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Serves 2-4 people
2 tablespoons of unsalted butter
8 large eggs
½ cup of thinly sliced spinach
1-375 mL jar of Chuck Hughes Spicy or Mild Antipasto, oil strained and set aside
¼ cup of finely grated pecorino cheese
1 teaspoon of kosher salt
½ teaspoon of freshly cracked black pepper
½ cup baby arugula
1 teaspoon Chuck Hughes White Balsamic Vinegar
1 tablespoon Chuck Hughes Extra Virgin Olive Oil
1 teaspoon flaky sea salt
1. Preheat your oven to 350°F.
2. In a medium non-stick frying pan, add the butter and place it over medium heat. In a medium bowl, whisk together the eggs, spinach, Chuck Hughes Antipasto, pecorino, salt, and pepper.
3. Once the butter is foaming, pour the egg mixture into the pan and cook, stirring often, for 2 to 3 minutes or until the eggs start to set.
4. Stop stirring and let the pan remain on the heat for 1 minute.
5. Transfer the pan to the oven and bake for 10 to 15 minutes or until the eggs are fully cooked and set. You can check for doneness by inserting a toothpick in the centre.
6. Remove the pan from the oven and let it rest for 10 minutes.
7. Toss the arugula with olive oil, vinegar, and salt.
8. Place a plate over the frittata in the pan and gently flip it over to let the frittata land on the plate.
9. Top the frittata with the arugula and serve.
© 2025, Chuck Hughes
