Baked frittata with ricotta and spinach
The omelet baked with ricotta and spinach and a dish very rich and substantial at the same time and an appetizer that can be prepared in advance and served in small Slices in a buffet. This idea of the omelet with spinach and ricotta combines the slightly bitter taste of spinach with the soft ricotta lightens the same preparation. For the omelette Emmentaler butter to taste 100 gr grated Grana Padano cheese 3 tablespoons olive oil 3 tablespoons bread crumbs to taste Pepper to taste 1 leek fresh ricotta 250 g Salt to taste Fresh spinach 400 gr medium eggs 5 Preparation Thinly slice the leek, after having removed the first leaves and elimimando the greenest part of the stem, heat three tablespoons of oil in a pan and then fry the leek (1), wash the spinach well and remove the larger stems, then drain and add to the leek (2), raise heat and cook for a few minutes. Beat the eggs with salt and pepper (3) to taste, add fresh ricotta cheese (4) and beat again, then add the grated parmesan cheese (5) and Emmenthal cheese (6), and beat again. Squeeze well the spinach and leek (7) and chop with a knife (8). Butter a mold and sprinkle with breadcrumbs round 23cm (9) (also a hinge), add the spinach to the mixture (10) then pour it into the mold (11), passed in a hot oven at 180 degrees and cook for at least 30-40 minutes, the omelet will be ready when it starts to come off well from the edges of the mold and the interior will not be creamier (12).
join the fresh ricotta (4) and beat again, then add the grated parmesan cheese (5) and Emmenthal cheese (6), and beat again. Squeeze well the spinach and leek (7) and chop with a knife (8). Butter a mold and sprinkle with breadcrumbs round 23cm (9) (also a hinge), add the spinach to the mixture (10) then pour it into the mold (11), passed in a hot oven at 180 degrees and cook for at least 30-40 minutes, the omelet will be ready when it starts to come off well from the edges of the mold and the interior will not be creamier (12).