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Frittata with Jerusalem artichokes and spinach baked

ingredients

servings

4

Pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

Parsley

5 sprigs

Semiskimmed milk

50 fl oz

Garlic

2 wedges

Shallots

1 unit

Grated Parmesan cheese

50 oz

Baby spinach

100 oz

Jerusalem artichokes

400 oz

Eggs

8 unit

single courses from Italy

Frittata with Jerusalem artichokes and spinach baked

Frittata with Jerusalem artichokes and spinach baked

vegetarian with eggs with lactose source of D vitamins high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Frittata with Jerusalem artichokes and spinach baked

Frittata with Jerusalem artichokes and spinach baked

Frittata with Jerusalem artichokes and spinach baked step 1

step 1

Peel the Jerusalem artichokes and cut into thin slices, then cucinatelo steamed.

Frittata with Jerusalem artichokes and spinach baked step 2

step 2

In a pan heated 1-2 tablespoons of olive oil. Fry finely chopped shallots with 2 cloves of garlic. Add the spinach. Season with salt and pepper. Fry everything for about 2-3 minutes.

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Frittata with Jerusalem artichokes and spinach baked step 3

step 3

In a bowl beat the eggs with the milk. Add the grated Parmesan cheese, parsley and spinach. Season with salt and pepper. Mix well.

Frittata with Jerusalem artichokes and spinach baked step 4

step 4

Add the Jerusalem artichokes in a 20 cm diameter baking sheet lined with parchment paper. Pour the egg mixture. Dust the surface of the omelet with 1-2 tablespoons of grated Parmesan cheese.

Frittata with Jerusalem artichokes and spinach baked step 5

step 5

Bake the omelet for about 35-40 minutes in a preheated oven at 180 degrees.

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