[{"data":1,"prerenderedAt":193},["ShallowReactive",2],{"guide-en-frittata":3},{"id":4,"title":5,"body":6,"description":136,"extension":137,"meta":138,"navigation":188,"path":189,"seo":190,"stem":191,"__hash__":192},"guides\u002Fen\u002Fguides\u002Ffrittata.md","Frittata",{"type":7,"value":8,"toc":127},"minimark",[9,14,36,40,51,61,71,80,89,106,115],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33],"ul",{},[18,19,20],"li",{},"6 large eggs",[18,22,23],{},"60 ml milk",[18,25,26],{},"100 g cooked spinach, squeezed dry: about 300 g fresh leaves wilted in a dry pan, or thawed frozen spinach",[18,28,29],{},"60 g grated cheese",[18,31,32],{},"1 tbsp olive oil",[18,34,35],{},"½ tsp salt and a pinch of pepper",[10,37,39],{"id":38},"method","Method",[41,42,47],"cook-step",{"cue":43,"diagram":44,"number":45,"title":46},"The oven reaches temperature before the pan goes in.","whisk","1","Heat the oven",[48,49,50],"p",{},"Heat a conventional oven to 180°C \u002F 350°F, or fan oven to 160°C \u002F 320°F. Beat eggs, milk, salt and pepper.",[41,52,58],{"cue":53,"diagram":54,"number":55,"title":56,"scene":57},"No water pools around the spinach.","heat","2","Warm the filling","omelette\u002Ffrittata-filling",[48,59,60],{},"Warm olive oil and the cooked spinach in the oven-safe pan. Spread the filling in an even layer.",[41,62,68],{"cue":63,"diagram":64,"number":65,"title":66,"scene":67},"A set ring forms around the pan.","pour","3","Add eggs and cheese","omelette\u002Ffrittata-pour",[48,69,70],{},"Pour in eggs and scatter over cheese. Cook on low-to-moderate heat for 3–4 minutes without stirring.",[41,72,77],{"cue":73,"diagram":74,"number":75,"title":76},"The middle has set without a dry, domed crust.","bake","4","Bake to set",[48,78,79],{},"Transfer with oven gloves and bake for 10–15 minutes, until the centre reaches 71°C \u002F 160°F and no liquid egg remains.",[41,81,86],{"cue":82,"diagram":83,"number":84,"title":85},"The wedges lift without running egg.","cut","5","Rest and cut",[48,87,88],{},"Leave for 5 minutes, then loosen the edge and cut wedges. Remember the handle stays hot.",[90,91,93,96,99],"guide-notes",{"title":92},"Equipment & heat",[10,94,92],{"id":95},"equipment-heat",[48,97,98],{},"The hob starts the base; the oven sets the centre. Induction, gas and electric all work with compatible cookware. Check the pan maker’s oven-temperature limit and handle material before using nonstick.",[48,100,101,105],{},[102,103,104],"strong",{},"Nonstick:"," Only if the pan and handle are rated for 180°C \u002F 350°F. Otherwise use an oven-safe steel pan.",[90,107,109,112],{"title":108},"Troubleshooting",[10,110,108],{"id":111},"troubleshooting",[48,113,114],{},"Wet fillings make the middle watery. Cook vegetables first and squeeze spinach dry. A dry frittata needs a shorter oven finish.",[90,116,118,121,124],{"title":117},"About this version",[10,119,117],{"id":120},"about-this-version",[48,122,123],{},"This spinach-and-cheese version demonstrates the hob-to-oven method. Swap in the same quantity of other cooked, drained vegetables.",[48,125,126],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":128,"searchDepth":129,"depth":129,"links":130},"",2,[131,132,133,134,135],{"id":12,"depth":129,"text":13},{"id":38,"depth":129,"text":39},{"id":95,"depth":129,"text":92},{"id":111,"depth":129,"text":108},{"id":120,"depth":129,"text":117},"An open omelette finished in the oven and cut into wedges.","md",{"slug":139,"family":140,"region":141,"aliases":142,"texture":144,"difficulty":147,"prep":148,"cook":149,"wait":128,"servings":75,"tools":150,"equipment":155,"nonstick":169,"related":170,"art":139,"photo":128,"status":174,"sources":175,"plain":185},"frittata","Omelettes","Italy",[143],"open omelette",[145,146],"Firm","Tender","Easy",10,20,[151,152,153,154],"24 cm oven-safe frying pan","Oven gloves","Mixing bowl","Food thermometer",[156,161,163,165,166,168],[157,158,159,160],"induction","nonstick","oven","thermometer",[157,162,159,160],"steel",[164,158,159,160],"gas",[164,162,159,160],[167,158,159,160],"electric",[167,162,159,160],"Only if the pan and handle are rated for 180°C \u002F 350°F. Otherwise use an oven-safe steel pan.",[171,172,173],"tortilla-espanola","egg-muffins","quiche-lorraine","Researched",[176,179,182],{"title":177,"url":178},"American Egg Board — cooking school","https:\u002F\u002Fwww.incredibleegg.org\u002Fprofessionals\u002Fk-12-schools\u002Feggs-in-the-classroom\u002Fcook-learn-video-series\u002F",{"title":180,"url":181},"Nagi Maehashi — frittata egg muffins","https:\u002F\u002Fwww.recipetineats.com\u002Fhealthy-egg-muffins\u002F",{"title":183,"url":184},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"ingredients":186,"note":187},[20,23,32,35],"Leave out the spinach and cheese. In step 2, only warm the oil.",true,"\u002Fen\u002Fguides\u002Ffrittata",{"title":5,"description":136},"en\u002Fguides\u002Ffrittata","atyzlb6y1gO0xIWw1w-3g34DCTGtl6fwb3y_DTKndR4",1791403722647]