Italian spinach frittata, started on the stove and finished in the oven
Vincenzo's Plate · ♥ 999 likes · 23.3K views · 13 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole extra large eggs
- frozen spinach
Break the eggs into a large bowl and whisk very well.
- 4 tbsp grated Pecorino cheese
- salt
- pepper
Season with salt (sparingly, since pecorino is salty) and pepper, add the grated pecorino and whisk again.
Add the spinach or other fillings; anything that needs cooking (bacon, zucchini, mushrooms, meat) must be cooked first.
Adding spinach, and why fillings must be precooked
- 3–4 tbsp extra virgin olive oil
Heat a fry pan over medium heat, add the olive oil and spread it up the sides; heat about a minute.
Heating the pan and oil
Pour in the egg mixture and quickly spread the spinach evenly.
Pouring and spreading the filling
Cook on the stove, about the first five minutes, until the edges set.
Two techniques: pan only or pan in the oven
Switch off the stove and put the pan in the oven at 180 degrees Celsius for about five minutes, until the top cooks and it rises.
Turn the frittata out onto a plate and slide it back into the pan uncooked side down.
Flipping and browning the top