Spinach Frittata

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

Ingredients:

·         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:

1.       Preheat oven to 400 degree F (220 degree C).

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.

Bahasa Indonesia

Bahan:

·         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:

1.       Panaskan oven dengan suhu 400 derajat F (200 derajat C).

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.

6.       Tambahkan keju kambing dan taburkan Italian seasoning di atas adonan frittata.  Masak hingga setengah matang. Angkat dan masukkan wajan ke dalam oven.  Panggang selama 13-15 menit sampai frittata mengembang dan berwarna keemasan.  Keluarkan dari oven dan biarkan dingin selama beberapa menit.