Frittata
This recipe for Frittata is mouthwatering. Frittata is very easy to make. You can make Frittata from leftover chicken and spinach. Frittata is very tasty. Frittata is served at tea time. You can also give Frittata to your children in breakfast. Frittata is worth trying recipe. Frittata is a very eas
This recipe for Frittata is mouthwatering. Frittata is very easy to make. You can make Frittata from leftover chicken and spinach. Frittata is very tasty. Frittata is served at tea time. You can also give Frittata to your children in breakfast. Frittata is worth trying recipe. Frittata is a very easy baking recipe and also very different from other omelets and egg scrambles.
Frittata contains so many nutrients too. Frittata is rich in carbohydrates, fats, vitamins, and other important nutrients. You can have Frittata with tea; you can serve Frittata with ketchup. Frittata is the best tea time snack to serve to your friends. Frittata is loved by everyone. Hope you like and share this recipe for Frittata with your friends.
Frittata is served all over the US and other western countries as a healthy breakfast. You can add any kind of cheese to your frittata. You can also serve frittata with some crunchy toasts.
For the eggs:
6 large eggs, enough to cover the ingredients
1/4 cup heavy
Cream 1
Teaspoon
Salt,
1/2 cup b
Oiled shredded
Chicken 2 small
Potatoes, peeled and thinly sl
Iced
1/4
Teaspoon freshly ground black pepper
2 cups fresh baby
Spinach 2
Cloves Garlic, minced
2
Teaspoons fresh
Thyme leaves
1 cup shredded cheese, (cheddar)
METHOD:
Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F.
Whisk the eggs and cream together. Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a small bowl. Set aside.
Saute the potatoes in oil. Return the pan to medium heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, for 4 to 6 minutes or until tender and lightly browned.
Wilt the spinach with the garlic and thyme. Pile the spinach into the pan with the garlic and thyme, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts. Add the chicken back to the pan and stir to evenly distribute.
Add the cheese. Spread the vegetables into an even layer, flattening with a spatula. Sprinkle the cheese on top and let it just start to melt.
Pour the egg mixture into the skillet. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
Bake the frittata. Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.