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

　　Chevron

　　Chevron

　　Pine Nuts

　　$15 At Amazon

　　Golden Raisins

　　$4 At Amazon

　　Medium Nonstick Ovenproof Frying Pan

　　$60 $39 At Amazon

　　

Ingredients

Serves 4

　　

For the topping

1 tsp. extra-​virgin olive oil

　　3 Tbsp. pine nuts

　　3 Tbsp. golden raisins

　　1 tsp. chopped fresh oregano

　　1 packed tsp. grated lemon zest (from about 1 medium lemon)

　　Kosher salt

　　

For the frittata

2 Tbsp. extra-​virgin olive oil

　　1 medium yellow onion, finely chopped

　　5 ounces baby spinach (about 4½ cups)

　　1 medium garlic clove, minced, grated, or pushed through a press

　　8 large eggs

　　⅓ cup (50 g) freshly grated Parmesan

　　1½ tsp. chopped fresh oregano

　　½ tsp. kosher salt

　　¼ tsp. freshly ground black pepper

　　⅓ cup (80 g) mascarpone

　　Finely chopped fresh flat-​leaf parsley, for sprinkling

　　

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.

　　Reprinted from Portico: Cooking and Feasting in Rome's Jewish Kitchen. Copyright © 2023 by Leah Koenig. Used with permission of the publisher, W.W. Norton & Company, Inc. All rights reserved. Buy the full book from Amazon or W. W. Norton & Company.