advice-babyadvice-biscuitsadvice-fruitadvice-hamcheeseadvice-jaradvice-meatfishadvice-partyadvice-restaurantadvice-singleangle-rightarrow-downarrow-leftarrow-rightclose_modal_windowcooking-bookdownloaddwgfacebookfreddy-abbattimento-rapidofreddy-conservazione-personalizzatafreddy-cottura-bassafreddy-lievitazione-naturalefreddy-piatto-prontofreddy-raffreddamento-bevandefreddy-scongelamento-controllatofreddy-surgelazione-delicatafreddy-surgelazione-rapidagoogle-plusgridinstagraminstructionslogo_footermap-marker-altpdfpinterestplayrecipesshopping-cartslider-arrow_leftslider-arrow_righttechnical-sheettwitteryoutubezero-aspirazione-ariazero-frollaturazero-liquidizero-marinaturazero-rientro-ariazero-saldaturazero-start-maxzero-start-mezero-start-minzero-start

BAKED OMELETTE WITH SPINACH

BAKED OMELETTE WITH SPINACH

Time: average

  • Difficulty: Low

Ingredients for 6 people

500 gr of fresh spinach

8 eggs

250 ml of milk

60 gr of grated parmesan cheese

Extra virgin olive oil

Salt and pepper

Procedimento

  • Delicate freezing Delicate freezing

SPINACH PREPARATION

Wash the spinach and cook in a pan with a little olive oil. Salt, pepper and chop coarsely with the knife.

EGGS’ PREPARATION

In a bowl beat with the help of a blender eggs, with milk, a pinch of salt and pepper and parmesan cheese. Mount well so that they are filled with air.

DOUGH PREPARATION

Add the chopped spinach and pour the mixture into a baking dish covered with oven paper.

COOKING

Bake the omelette in a preheated oven at 180ºC for about 25 minutes.

 

Suggerimenti

Use Freddy’s delicate freezing function to store the omelette in the freezer for up to 6 months. If necessary, regenerate it in the oven at 160°C for 10-15 minutes.

Freddy
Top