Икономичното яйце е чудесна база за всякакви сърдечни аромати; нашата гъвкава рецепта frittata може да бъде направена с разнообразие от съставки за лесно хранене по всяко време.Опитайте също така: картоф-прайк Frittata, шунка, тиквички и Gruyere Frittata и домат, Scallion и Cheddar Frittata.
Източник: Всекидневна храна, януари / февруари 2011 г.
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Бележките на готвача
Фриттата ще изглежда най-вече течност на върха, когато я прехвърлите във фурната, но докато са поставени краищата, яйцата ще завършат готвенето равномерно.
The economic egg is a wonderful base for all kinds of hearty flavors; our flexible frittata recipe can be made with a variety of ingredients for easy eating at any time. Also try: potato frittata, ham, zucchini and Gruyere frittata, and tomato, scallion and cheddar frittata. Source: Everyday Food, January/February 2011. 25 min 15 min 6 Total time Prep Servings Ingredients 1 tablespoon olive oil 1 small yellow onion, thinly sliced (1 cup) 2 cups frozen spinach (from two 10-ounce packages), thawed and squeezed dry Coarse salt and ground pepper 8 large eggs, lightly beaten 1/2 cup chopped cooked bacon (5 slices) Instructions 1. Preheat oven to 425 degrees. In a 10-inch stainless-steel skillet, heat oil over medium-high. Add onion and spinach, season with salt and pepper, and cook until onion is translucent, about 5 minutes. 2. Add eggs and bacon, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is set, 10 to 13 minutes. Invert or slide frittata onto a platter and cut into 6 wedges. Serve warm or at room temperature. Chefs Notes: The frittata will look mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.
26.04.2023 @ 22:54
The economic egg is a wonderful base for all kinds of hearty flavors; our flexible frittata recipe can be made with a variety of ingredients for easy eating at any time. Also try: potato frittata, ham, zucchini and Gruyere frittata, and tomato, scallion and cheddar frittata. Source: Everyday Food, January/February 2011. 25 min 15 min 6 Total time Prep Servings Ingredients 1 tablespoon olive oil 1 small yellow onion, thinly sliced (1 cup) 2 cups frozen spinach (from two 10-ounce packages), thawed and squeezed dry Coarse salt and ground pepper 8 large eggs, lightly beaten 1/2 cup chopped cooked bacon (5 slices) Instructions 1. Preheat oven to 425 degrees. In a 10-inch stainless-steel skillet, heat oil over medium-high. Add onion and spinach, season with salt and pepper, and cook until onion is translucent, about 5 minutes. 2. Add eggs and bacon, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is set, 10 to 13 minutes. Invert or slide frittata onto a platter and cut into 6 wedges. Serve warm or at room temperature. Chefs Notes: The frittata will look mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.