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Frittata and spinach snails


  • 1 carrot
  • 4 eggs
  • 3 tablespoons of semi skimmed milk
  • 400 gr of spinach
  • 20 cannellini beans
  • Extra virgin olive oil
  • Salt and pepper
Frittata and spinach snails


  • Time: quickly


  • Frittata and spinach snails
  • Frittata and spinach snails


  • Easy


Wash the spinach and cook in a pan with a little olive oil. Salt, pepper and cool quickly in Freddy with the function of blast chilling for about 20 minutes. Boil the carrot in boiling slightly salted water and let it cool quickly in Freddy for about 20 minutes. Boil the cannellini in boiling water and, once cooked, drain and season with a little oil, salt and pepper.

In a bowl beat the eggs with a pinch of salt and milk, then pour half of the mixture into a pan with a drizzle of oil and cook for about 4 minutes. Turn the frittata with the help of a plate and finish cooking the other side for about 2 minutes. Repeat the operation with the other half of the compound. Spread the cold spinach over the two omelettes, place on one side a carrot stick and roll each frittata in order to obtain a cylinder.

Cool quickly in the pre-cooled Freddy with the function of blast chilling for about ten minutes, then cut into slices about 1 cm thick. Place the rolls on a serving plate and use the remaining carrot sticks and boiled cannellini beans to create snails.


You can prepare more and deep-freeze the rolls already cut in Freddy with the function of shock freezing, and then store them in the freezer for 6-8 months in plastic containers in food bags. If necessary, just take out the desired amount and regenerate it in the preheated oven to 170°C for ten minutes.