Spinach frittata
Vincenzo's Plate · ♥ 315 likes · 29.6K views · 5 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 tbsp olive oil
- grated parmesan
- 4 whole cherry tomatoes
- 2 cubes frozen chopped spinach
- dried herbs
- 6 whole large eggs
- 5 whole basil leaves
- cooking cream
Heat a non-stick, oven-safe saucepan with olive oil on the stove over medium heat; turn the oven to 180.
Heating the pan and oven
- table salt
Add the spinach, cherry tomatoes, parmesan, basil and mixed herbs, then the cream; mix well.
Mixing the egg mixture
Swirl the hot oil round the edges of the pan so the frittata will not stick, and pour off all but a little.
Oiling the edges and pouring in
Pour in the egg mixture, spreading it quickly and evenly; cook on medium-high, checking the edges after 3 to 4 minutes so they do not stick.
After about six minutes, when the edges are set but the middle still runs, transfer to the oven until the top no longer runs and is set.
Invert onto a plate, slide back into the pan browned side up, and cook on the stove no more than a minute.
Flipping and browning both sides