Loaf Pan Frittata | Baked Italian Omelet | Food Wishes

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Hello, this is Chef John from foodwishes.com with loaf pan fittata.

That's right. I'm going to show you a great alternative method for making fittata, which I think is easier, safer, and possibly even better looking, especially if you're a fan of rectangles. And who isn't? And to get started, if we're going to use greens in our frittata, which I always think we should, we will add those to a skillet set over mediumigh heat in which we have a little bit of olive oil.

And while I'm using spinach, this will work the same

whether you're doing Swiss chard or kale or mustard greens or dandelion, all of which would be fabulous in this. And what we'll do is move and toss that around until it just barely wilts, which should only take like a minute. And once that happens, we'll transfer that into a strainer where we will let it sit and drain.

And then, you know, as soon as this is cool enough to handle, we'll squeeze out the excess moisture using some paper towels or a kitchen towel, at