This is a very nice dish for an weekend brunch, especially if you plan on putting it next to a nice sparkling wine (go for a medium dry rose Cremant de Bourgogne, you won’t regret it).
So for 2 (very generous) portions we used: 5 eggs,
100 grams of spinach, 100 grams of valerian salad, 200 grams of ricotta cheese,
2 medium onions, 3 cloves of garlic, salt, pepper and olive oil.
Start by cooking the chopped onion in heavy base
pan, on high heat for about 4 minutes, then add the chopped garlic and cook for
another minute. Turn off heat, add the coarsely chopped spinach and valerian
and mix until the herbs get start getting softer (it shouldn’t be more than 2
minutes). We used 2 separate ceramic pans for this dish, feel free to just use
one oven appropriate pan then transfer the contents to a plate.
So, put in the cooked onion and herbs, put the eggs
(wisked with the salt and pepper) on top of those, and then just crumble some
ricotta over. This goes in the oven,
high heat for 20 minutes or until the dish gets a light golden brown color. We
paired the frittata with a very simple valerian, spring onion, radish salad,
with a lemon juice – olive oil dressing.
Enjoy,
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