Читать книгу The Cookbook for Kids - Lisa Atwood - Страница 21

d

id you know?

Frittata was first served in Italy and comes from the Italian word “fritto,” which means “fried.”

breakfast

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first thaw the spinach

Let the package of spinach thaw, then separate out about one-fourth of the leaves. Reserve the remaining spinach for another use. Rinse the spinach in your hands over the sink and squeeze out any excess water.

thencook the bacon andonion

Heat an 8-inch (20-cm) nonstick ovenproof frying pan over medium heat. Add the bacon and cook, stirring often, until lightly browned on the edges, 3–4 minutes. Remove the pan from the heat. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Place the pan over low heat and add the onion. Cook, stirring, for about 2 minutes. Add the onion to the plate with the bacon and set aside. Reserve the pan.

next combine the ingredients

Preheat the oven to 375°F (190°C). Crack the eggs into a large bowl. Add the cream and whisk until blended. Add the cheese, spinach, bacon, and onion. Stir gently until mixed.

finally cook the frittata and serve

Pour the egg mixture into the reserved pan. Return to low heat and cook, using the spatula to lift the cooked edges and allow the uncooked egg to run underneath, until there is no more runny egg, 3–4 minutes. Place the pan in the oven and bake until the eggs are puffy and set, 8–10 minutes. Let the frittata cool for a few minutes. Asking an adult for help and using oven mitts, hold a serving plate upside down over the pan and turn the pan and plate together, releasing the frittata onto the plate. Cut into squares or wedges to serve. Serve warm or at room temperature.

Makes 4–6 servings

what you need

Frozen spinach leaves

1⁄4 package (21⁄2 oz/75 g)Bacon, 4 strips, thinly

sliced crosswise

Green onion 2 tablespoons

finely choppedLarge eggs 8Heavy cream 2 tablespoonsMonterey Jack cheese 3⁄4 cup (3 oz/90 g) shredded

bacon & spinach frittata