Frittata
Ingredients: extra-large eggs, grated pecorino cheese, frozen spinach, full-cream milk, extra-virgin olive oil · 20 min cook time · 350kcal · ~₩9,700
Ingredients
6개 extra-large eggs, 4Tbsp grated pecorino cheese, 200g frozen spinach, 100ml full-cream milk, 4Tbsp extra-virgin olive oil, 1꼬집 salt, 1꼬집 pepper
Instructions
1. Break six extra-large eggs into a large bowl.
2. Whisk the eggs very well until blended. You can use an electric mixer if desired.
3. Add salt (not too much if using salty pecorino), pepper, and about 4 tablespoons of grated pecorino romano cheese to the eggs. Whisk again.
4. Add the spinach (or other desired ingredients like cherry tomatoes, cooked bacon, cooked zucchini, cooked mushrooms, or cooked meat) to the egg mixture. Ensure any ingredients requiring cooking are pre-cooked.
5. Add a little full cream milk to the mixture and mix. Milk is optional but helps combine ingredients.
6. Place a 12-inch nonstick pan on the stove over medium heat. Add about 3-4 tablespoons of extra virgin olive oil and spread it evenly around the pan and sides.
7. Wait about a minute for the pan to get nice and hot.
8. Pour the egg mixture into the hot pan. Quickly spread the spinach (or other ingredients) evenly around the pan before the bottom starts to cook and thicken.
9. Cook the frittata on the stove for the first 5 minutes to cook the bottom part.
10. Once the edges are cooking and the bottom is set but the top is still wet, switch off the stove and transfer the pan to an oven preheated to 180°C. Bake until the top part cooks and the frittata grows.
11. After 5 minutes in the oven, the top should be mostly cooked. Carefully transfer the frittata from the pan onto a plate by flipping it over.
12. Place the frittata back into the pan (cooked side up) on the stove over medium heat for about 2 minutes to cook the other side and give it a nice color.
13. Check the bottom to ensure it's not burning. Continue moving it around until cooked to your liking.
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