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Spinach Frittata



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Amarante




 
 
    
 

Post Thu, Sep 23 2021, 9:02 am
The name isn't really accurate as this is more of a crustless quiche or custard whereas a classic frittata has a harder texture.

It was easy and quite good. The leftovers were also delicious Smile

Spinach Frittata

Excerpt From: Jennifer Segal - Once Upon a Chef - Weekend/Weeknights

Filled with heaps of baby spinach and two kinds of cheese, Cheddar and Parmigiano-Reggiano, this frittata tastes nutritious and rich at the same time. It’s silkier and more quiche-like than most frittatas, which are usually just glorified omelets with the fillings mixed in rather than stuffed inside. The key to the delicate texture is adding heavy cream and lots of cheese to the egg mixture. It’s also important to bake the frittata in a low-temperature oven, as opposed to the traditional stovetop-to-broiler method so the eggs cook gently into a custard without scrambling. The frittata can be served for brunch, lunch, or a light dinner. And since it’s good warm or at room temperature, leftovers can be packed for lunch or taken on a picnic.

Serves 4

2 tablespoons extra-virgin olive oil
¾ cup (90 g) thinly sliced shallot (from 2 large shallots)
5 ounces (142 g) baby spinach (5 packed cups)
½ teaspoon salt
8 large eggs
⅓ cup (80 mL) heavy cream
¼ teaspoon freshly ground black pepper
¾ cup (3 ounces/90 g) shredded Cheddar cheese
½ cup (50 g) finely grated Parmigiano-Reggiano cheese
¼ cup (10 g) chopped fresh basil

1. Preheat the oven to 325°F (165°C) and set an oven rack in the middle position.

2. Heat the oil in a 10-inch (25 cm) ovenproof nonstick skillet over medium heat. Add the
shallots and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add half the spinach and cook until wilted, about 1 minute. Add the remaining spinach and ¼ teaspoon of the salt and continue cooking until all the spinach is wilted, 1 to 2 minutes more.

3. In a large bowl, whisk together the eggs, cream, pepper, and the remaining ¼ teaspoon salt.

4. Add the cooked spinach and the Cheddar, Parmigiano-Reggiano, and basil to the egg mixture and stir to combine. Pour the mixture back into the skillet (no need to wash it), transfer to the oven, and bake until set, 20 to 23 minutes. Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it’s easy to forget and burn your hand, and the handle stays hot for a long time).

5. Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter.

FREEZER-FRIENDLY INSTRUCTIONS

The frittata can be made 2 days ahead and refrigerated, or frozen for up to 3 months. If frozen, thaw in the refrigerator overnight. Reheat it in the microwave or, covered with foil, in a 300°F (150°C) oven until hot in the center.
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