#867
TUE, SEP 26, 2023
Spinach Egg Frittata
Notes
20230926, #breakfastdiary 856, 19°C/rain
Form shapes content. Since I didn't have much batter, I switched to a square pan and ended up with a frittata that looks like a loaf of bread.
Heat olive oil in a pan and sauté onion and spinach.
Beat 3 eggs, mix in a little milk, salt, and pepper, and pour into the pan. Add cherry tomatoes and torn burrata.
Once it's roughly set, cover with a plate and (heave-ho) flip it over. Add a little more olive oil to the pan and cook the other side.
Flip it back onto the plate.
A #frittata really ought to be cooked this thick and hearty to taste its best.
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Heat olive oil in a pan and sauté sliced onion until translucent, then add spinach and sauté briefly.
- 02
Beat 3 eggs, mix in milk, salt, and pepper, and pour into the pan from step 1.
- 03
Halve the cherry tomatoes and tear the burrata into the pan.
- 04
Once it's cooked through enough, place a plate over the pan and flip to release the frittata, then add a little olive oil to the pan, slide the frittata back in, and cook the other side.
