If you like spinach, try them inside an omelette. The spinach omelette is, in fact, delicious, soft, moist, ideal both as a side dish and as a main dish or single dish to eat in your free time and outdoors. We can cook it either in a pan (as described in the procedure) or in the oven. It is an easy, quick recipe, which can be made with fresh spinach or frozen ones, depending on the season or needs. By cutting the spinach omelette into cubes, we can also serve it as finger food appetizer or with aperitifs.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 1.1 lbs spinach leaves
- 3 medium whole eggs
- 1 tbsp grated pecorino romano
- to taste fine salt
- 0.4 cup milk
- to taste extra virgin olive oil
- to taste ground pepper
Tools
- 1 Salad Spinner
Steps
If we use fresh spinach, rinse them under running water and drain them very well, possibly using a salad spinner. It is important that there are no water residues on the spinach to prevent them from spoiling the omelette.
If, instead, we use frozen spinach cubes, reconstitute them in boiling water, drain them very well too, and proceed as described below.
1) Put a drizzle of extra virgin oil in a non-stick pan measuring 8-9 inches in diameter and let it heat up.
2) In the meantime, lightly beat the eggs in a large bowl, add half of the milk, salt, pepper, the grated cheese and finally the spinach. Mix very well to ensure the egg mixture is evenly distributed. If the eggs are not enough to soak the spinach evenly, we can add the remaining milk.
3) When the oil is hot, pour the spinach into the pan, also letting the egg residues fall, cover with a lid and cook over medium heat for a couple of minutes.
4) Then, remove the lid and let it cook (lowering the flame a little, if necessary) until the bottom is cooked and golden.
5) At this point, using a plate larger than the pan or a spatula, flip the spinach omelette and let it brown on the other side too (be very careful that there is no liquid egg left in the pan).
The spinach omelette is delicious both hot and cold, especially as a sandwich filling.
Extra idea: Oven cooking.
If you want to cook it in the oven, line a 8 x 8-inch cake pan or a round one 9 inches in diameter with parchment paper, or grease it with a little oil and sprinkle with breadcrumbs, even gluten-free.
Pour the egg and spinach mixture, level it with the back of a spoon and go into the oven, half height, at 350°F for 18/20 minutes at most. It is not necessary to preheat the oven. Do the toothpick test to see if it is cooked.
Bon appetit
