Description
A bright and tasty alternative to many favorite omelette! It turns out this Frittata is not only delicious and nutritious, but also useful due to the presence of spinach in it!
Ingredients
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Chicken egg
6 piece
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Ricotta
250 g
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Dutch cheese
100 g
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Parmesan
30 g
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Green onions
100 g
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Spinach
400 g
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Salt
0.5 tsp
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Black pepper
1 pinch
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Vegetable oil
2 Tbsp
Cooking
In the summer version of this Frittata I use green onions and young spinach. Green onions you can substitute leeks, and fresh spinach instead of using frozen (winter version). So, spring onion wash and cut into slices. In a large frying pan, heat vegetable oil and onion.
After a minute add the washed leaves of spinach.
Saute, stirring, just 2-3 minutes, allowing the spinach to "privanet". Remove from the heat.
In a large bowl break the eggs and how to mix them with a whisk. Salt and pepper to taste.
Add to the egg mixture with the fresh ricotta and mix well.
Then add the grated Parmesan and Dutch cheese... (basically, can use any cheese of your liking).
In the end, add the spinach from the pan and still again to mix.
The oven pre-enable to heat up to 180 C. baking dish (24 cm) spread a little butter and sprinkle with breadcrumbs.
Spread egg mixture into prepared pan and put bake in the preheated oven for 30-40 minutes.
Frittata is ready, if the edges begin to slightly move away from the walls of the mold, and the center no longer trembles and becomes one thick consistency with the entire Frittata. Serve immediately!
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