Baked chicory frittata with eggs, a simple and quick vegetarian recipe, to serve as main dishes for a tasty and wholesome lunch, ideal even for an outdoor picnic.
The bitter taste of chicory makes the recipe distinct and slightly different from the scrambled chard frittata, eaten cold and cut into pieces, it turns into an excellent appetizer. A frittata of greens, eggs, and cheese with a green color due to the prevalent amount of chicory, baked in just 20 minutes.
If you also love frittatas, follow me in the kitchen, today we are making the baked chicory frittata!
TRY ALSO:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 157.54 (Kcal)
- Carbohydrates 3.80 (g) of which sugars 0.01 (g)
- Proteins 10.71 (g)
- Fat 11.51 (g) of which saturated 4.64 (g)of which unsaturated 6.78 (g)
- Fibers 2.64 (g)
- Sodium 619.94 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz chicory
- 1/3 cup grated Parmesan
- 4 eggs
- to taste olive oil
- to taste pepper
- to taste salt
Tools
- Baking Dish
Recipe
First, start by cleaning the chicory by removing damaged leaves, then cut off the base and discard it. Wash the greens thoroughly under running water, then cook them for about 10 minutes in plenty of salted water.
Drain the chicory, let it cool slightly, then squeeze it well with your hands and chop it with a mezzaluna.
In a bowl, break the eggs, beat them with a fork and add the grated Parmesan, a pinch of salt and pepper.
Grease a baking dish with some oil, arrange the chicory, pour the beaten eggs, and mix just a little with a spoon.
Bake in a static oven at 392°F (200°C) for 25/30 minutes depending on your oven, remove from oven and serve (it can be enjoyed both hot and cold).
A simple vegetarian frittata with a distinct flavor due to the use of chicory, making this dish unique and tasty. I recommend trying it because it is really good and suitable for the whole family.
Storage and Tips
Storage: The baked chicory frittata can be stored in the fridge for 1-2 days in an airtight container.
Tips: You can replace the pepper with chili flakes.
You can also make this frittata in a pan.
Storage: The baked chicory frittata can be stored in the fridge for 1-2 days in an airtight container.
Tips: You can replace the pepper with chili flakes.
You can also make this frittata in a pan.
Storage: The baked chicory frittata can be stored in the fridge for 1-2 days in an airtight container.
Tips: You can replace the pepper with chili flakes.
You can also make this frittata in a pan.
