Acoording to Wiki, frittata is an egg-based Italian dish
similar to an omelette or crustless quiche, enriched with additional
ingredients such as meats, cheeses, vegetables, or pasta. The word ‘frittata’ is Italian (friggere) means ‘fried’.
There is always at least one optional ingredient in a
frittata and such ingredients are combined with the beaten egg mixture while
the eggs a still raw rather than being laid over the mostly-cooked egg mixture
before it is folded, as in conventional omelette. Eggs for frittata may be beaten vigorously to
incorporate more air than traditional savory omelette, to allow a deeper
filling and a fluffier result.
The mixture is cooked over a very low heat, more slowly
than an omelette, for at leas 5 minutes, typically 15, until the underside is
set but the top is still runny. The
partly cooked frittata is not folded to enclose its contents, like an omelette,
but it is instead either turned over in full, or grilled briefly under an
intense salamander to set the top layer or baked for around 5 minutes.
It’s a nice and easy breakfast/brunch for the
family. Simple way to make breakfast
when you don’t have much time to cook. Comes out perfect every time. Don’t be
afraid to just eyeball or replace the ingredients. Mine today was made with spinach, onions,
scallions, sausages, and two cheeses (Parmesan and goat cheese). Delicious and a great way to clean out your
fridge for the weekend shopping.
It was easy, amazingly quick, and elegant. Preparation may take a little while, but you
can prepare everything ahead of time, clean up, and then throw it together with
little or no effort. It was a big hit with my kid and it’s a nice change of
pace from ordinary scrambled eggs and toast.
Spinach Frittata
For recipe in Indonsian, click HERE
·
1 lb spinach leaves (about 2 bunches),
thoroughly cleaned (or you can use frozen spinach)
·
1 medium onion, chopped
·
1 large clove garlic, minced (about one cup)
·
½ cup sausage, sliced
·
2 tbsp diced tomatoes
·
8 eggs
·
2 tbsp scallion, chopped
·
¼ cup milk
·
1/3 cup grated Parmesan Cheese
·
3 oz goat cheese
·
Pinch of salt
·
Freshly ground black pepper
·
Italian seasoning
·
2 tbsp olive oil
Directions:
2. Cook
spinach in boiled water in a covered saucepan until just wilted, a couple
minutes. Drain water and rinse with cold
water to cool. Wrap the spinach in paper towels and squeeze out as much
moisture as you can. Chopped the spinach and set aside. If you use frozen
spinach, use about 6 ounces. Defrost it
and squeeze out most of the moisture with paper towels
3. In
a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Sprinkle with salt and pepper. Set aside.
4. Sauté
onions in olive oil in an oven-proof, stick-free skillet, until translucent,
about 4-5 minutes on medium heat. Add
the garlic and cook a minute further. Add in sausages, chopped tomatoes, and chopped scallion. Mix the cooked, chopped spinach in with the onions.
5. Spread
out the spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture
along the sides of the pan to let egg mixture low underneath.
6. Sprinkle
bits of goat cheese and Italian seasoning over the top of the frittata
mixture. When the mixture is about half
set, put the whole pan in the oven. Bake
for 13-15 minutes, until frittata is puffy and golden. Remove from ove with oven mitts and let cool
for several minutes. Cut into squares to
serve.
·
450 gram daun bayam (sekitar 2 ikat), cuci bersih
(atau bisa juga menggunakan daun bayam beku)
·
1 bawang bombay, cincang kasar (Sekitar 1 cup)
·
1 siung bawang putih, cincang halus
·
½ cup sosis, iris tipis
·
2 sdm tomat, potong dadu
·
8 butir telur
·
2 sdm daun bawang iris
·
¼ cup susu
·
1/3 cup keju Parmesan parut
·
85 gr keju kambing
·
Sedikit garam untuk perisa
·
Merica hitam bubuk
·
2 sdm minyak zaitun
Cara:
2. Rebus
daun bayam dalam panci tertutup sampai layu, hanya beberapa menit. Angkat dan tiriskan. Bungkus dengan tissue
makan dan remas agar sisa cairan terbuang.
Iris kasar dan sisihkan. Jika
menggunakan daun bayam beku, gunakan sebanyak 170 gram. Defrost dengan
menggunakan microwave, bungkus dengan kertas tisu dan remas untuk menghilangkan
sisa cairan.
3. Dalam
mangkuk besar, kocok telur, susu, dan keju Parmesan parut. Beri
garam dan merica. Sisihkan.
4. Tumis bawang bombay dengan minyak zaitun dalam
wajan oven-proof dengan api sedang sekitar 4-5 menit. Masukkan bawang putih dan masak lagi selama
satu menit. Tambahkan sosis, tomat, dan daun bawang. Masukkan irisan daun bayam
yang sudah direbus. Aduk rata.
5. Ratakan
campuran bayam ke seluruh permukaan wajan. Tuang campuran telur di atas bayam.
Dengan menggunakan spatula, angkat bayam perlahan agar campuran telur menyebar
di bawah adonan bayam.
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