A frittata is an egg-based dish that is similar to an omelet, but instead of folding the eggs over a filling, you mix the ingredients together with the eggs. The beauty of a frittata is that it is incredibly versatile, and you can use different vegetables, herbs, and meats to create your own unique blend of flavors.

One frittata that I absolutely adore is made with and parsley. Spelt is an ancient grain that has been around for thousands of years and is known for its nutty flavor and high nutritional content. It is a good source of fiber, protein, and several essential nutrients like iron, magnesium, and zinc. Parsley, on the other hand, is a herb that is used in many cuisines around the world, and it adds a refreshing, herby flavor to the frittata.

To make this frittata, you will need eight large eggs, one cup cooked spelt (you can use any leftover spelt you may have or cook some fresh spelt in advance), one bunch of fresh parsley, one large onion (diced), two cloves of garlic (minced), one teaspoon of salt, half a teaspoon of black pepper, and three tablespoons of olive oil.

First, preheat your oven to 350 degrees Fahrenheit. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté for five minutes until the onion is translucent. Add the cooked spelt to the skillet and stir to combine with the onion and garlic mixture. Add the salt and black pepper and continue to stir the mixture for a few more minutes.

While the spelt and onion mixture cooks, beat the eight eggs in a large bowl. Chop the fresh parsley and add it to the bowl with the beaten eggs. Mix it well to combine.

Once the spelt and onion mixture has cooked for a total of 10 minutes, pour the egg and parsley mixture over the top. Give the skillet a gentle shake to ensure the egg mixture is evenly distributed. Continue to cook the frittata on the stovetop for 6-8 minutes until the edges start to pull away from the skillet.

Now it’s time to transfer the skillet to the preheated oven. Bake for 12-15 minutes until the eggs are fully cooked and the top of the frittata is golden brown.

Once the frittata is done, remove the skillet from the oven and let it cool for a few minutes. You can then cut it into wedges and serve with a side salad or some crusty bread.

This frittata is a perfect dish for breakfast, lunch, or dinner, and it is both healthy and delicious. The spelt and parsley blend together to create a unique flavor that is sure to satisfy your taste buds. Plus, it’s a great way to use up leftover spelt and turn it into a nutritious meal. I highly recommend giving this frittata a try!

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