A Frittata Recipe With Spinach & Gruyere Cheese

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When making a fritatta with spinach and Gruyere cheese, you're always going to want to keep a few key things in mind. Make a frittata from a delicious recipe with spinach and Gruyere cheese with help from a former successful international model turned celebrity chef and award-winning author in this free video clip.

Part of the Video Series: Fancy Eggs
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Video Transcript

Hi. I'm Maria Liberati, author of the Gourmand World award winning book series, The Basic Art of Italian Cooking, here today at Game and Design and Remodeling kitchen showroom in Harleysville, Pennsylvania. Today, I'm going to show you a frittata recipe with spinach and Gruyere cheese. I'm going to take three eggs, a tablespoon of olive oil, two ounces of chopped spinach and two ounces of shredded Gruyere cheese. Now what I did first was I did saute my chopped spinach in a tablespoon of olive oil. And what I'm going to do now is three eggs, whisk those together. And again, you can use a kitchen fork if you do not have a wire whisk. I'm going to add my sauteed spinach, Gruyere cheese, a pinch of pepper, a pinch of salt. Now you can add oil to the pan, a tablespoon of olive oil or a tablespoon of butter, whatever you prefer. I'm just going to turn this so all the ingredients are all through together. OK. We're ready to pour our frittata now. Get all my ingredients put together. You can also pour the eggs on top of the sauteed spinach without adding then into the egg mixture. OK. So what you want to do is when the edges brown, you want to let that liquid get into the holes there so we cook the edges and do not let the edges stick to the pan. And this is an individual frittatta. When you have a lot of people to cook for it's best to make individual ones instead of one large one, if you'd like. It's a lot easier to do. Ah, there we go. OK. So we did a perfect flip for our frittata, it's ready to plate. Are you ready to eat this? OK. This frittata looks yummy. Today I made a frittata recipe with spinach and Gruyere cheese. I'm Maria Liberati, author of the Gourmand World award winning book series, The Basic Art of Italian Cooking, here at Game and Design Remodeling in Harleysville, Pennsylvania in their kitchen showroom. See you next time.

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