[{"data":1,"prerenderedAt":191},["ShallowReactive",2],{"guide-frittata":3},{"id":4,"title":5,"aliases":6,"art":8,"body":9,"cook":137,"description":138,"difficulty":139,"equipment":140,"extension":154,"family":155,"meta":156,"navigation":160,"nonstick":161,"path":162,"photo":129,"prep":163,"region":164,"related":165,"seo":169,"servings":76,"slug":8,"sources":170,"status":180,"stem":181,"texture":182,"tools":185,"wait":129,"__hash__":190},"guides\u002Fguides\u002Ffrittata.md","Frittata",[7],"open omelette","frittata",{"type":10,"value":11,"toc":128},"minimark",[12,17,39,43,54,63,72,81,90,107,116],[13,14,16],"h2",{"id":15},"ingredients","Ingredients",[18,19,20,24,27,30,33,36],"ul",{},[21,22,23],"li",{},"6 large eggs",[21,25,26],{},"60 ml milk",[21,28,29],{},"100 g cooked spinach, squeezed dry",[21,31,32],{},"60 g grated cheese",[21,34,35],{},"1 tbsp olive oil",[21,37,38],{},"½ tsp salt and a pinch of pepper",[13,40,42],{"id":41},"method","Method",[44,45,50],"cook-step",{"cue":46,"diagram":47,"number":48,"title":49},"The oven reaches temperature before the pan goes in.","whisk","1","Heat the oven",[51,52,53],"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.",[44,55,60],{"cue":56,"diagram":57,"number":58,"title":59},"No water pools around the spinach.","heat","2","Warm the filling",[51,61,62],{},"Warm olive oil and the cooked spinach in the oven-safe pan. Spread the filling in an even layer.",[44,64,69],{"cue":65,"diagram":66,"number":67,"title":68},"A set ring forms around the pan.","pour","3","Add eggs and cheese",[51,70,71],{},"Pour in eggs and scatter over cheese. Cook on low-to-moderate heat for 3–4 minutes without stirring.",[44,73,78],{"cue":74,"diagram":75,"number":76,"title":77},"The middle has set without a dry, domed crust.","bake","4","Bake to set",[51,79,80],{},"Transfer with oven gloves and bake for 10–15 minutes, until the centre reaches 71°C \u002F 160°F and no liquid egg remains.",[44,82,87],{"cue":83,"diagram":84,"number":85,"title":86},"The wedges lift without running egg.","cut","5","Rest and cut",[51,88,89],{},"Leave for 5 minutes, then loosen the edge and cut wedges. Remember the handle stays hot.",[91,92,94,97,100],"guide-notes",{"title":93},"Equipment & heat",[13,95,93],{"id":96},"equipment-heat",[51,98,99],{},"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.",[51,101,102,106],{},[103,104,105],"strong",{},"Nonstick:"," Only if the pan and handle are rated for 180°C \u002F 350°F. Otherwise use an oven-safe steel pan.",[91,108,110,113],{"title":109},"Troubleshooting",[13,111,109],{"id":112},"troubleshooting",[51,114,115],{},"Wet fillings make the middle watery. Cook vegetables first and squeeze spinach dry. A dry frittata needs a shorter oven finish.",[91,117,119,122,125],{"title":118},"About this version",[13,120,118],{"id":121},"about-this-version",[51,123,124],{},"This spinach-and-cheese version demonstrates the hob-to-oven method. Swap in the same quantity of other cooked, drained vegetables.",[51,126,127],{},"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":129,"searchDepth":130,"depth":130,"links":131},"",2,[132,133,134,135,136],{"id":15,"depth":130,"text":16},{"id":41,"depth":130,"text":42},{"id":96,"depth":130,"text":93},{"id":112,"depth":130,"text":109},{"id":121,"depth":130,"text":118},20,"An open omelette finished in the oven and cut into wedges.","Easy",[141,146,148,150,151,153],[142,143,144,145],"induction","nonstick","oven","thermometer",[142,147,144,145],"steel",[149,143,144,145],"gas",[149,147,144,145],[152,143,144,145],"electric",[152,147,144,145],"md","Omelettes",{"plain":157},{"ingredients":158,"note":159},[23,26,35,38],"Leave out the spinach and cheese. In step 2, only warm the oil.",true,"Only if the pan and handle are rated for 180°C \u002F 350°F. Otherwise use an oven-safe steel pan.","\u002Fguides\u002Ffrittata",10,"Italy",[166,167,168],"tortilla-espanola","egg-muffins","quiche-lorraine",{"title":5,"description":138},[171,174,177],{"title":172,"url":173},"American Egg Board — cooking school","https:\u002F\u002Fwww.incredibleegg.org\u002Fprofessionals\u002Fk-12-schools\u002Feggs-in-the-classroom\u002Fcook-learn-video-series\u002F",{"title":175,"url":176},"Nagi Maehashi — frittata egg muffins","https:\u002F\u002Fwww.recipetineats.com\u002Fhealthy-egg-muffins\u002F",{"title":178,"url":179},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Ffrittata",[183,184],"Firm","Tender",[186,187,188,189],"24 cm oven-safe frying pan","Oven gloves","Mixing bowl","Food thermometer","KJUrPllGUNCvkca3JWnUt9iAp0NJXPIFQlJm_TKKC44",1791339489997]