Individual pea, prosciutto & pecorino frittatas

Individual pea, prosciutto & pecorino frittatas

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Katie Quinn Davies likes to benefits these frittatas for a weekend brunch considering friends, or as a handy midweek dinner, once leftovers for lunch the next-door day.

The ingredient of Individual pea, prosciutto & pecorino frittatas

  1. 1 large bunch English spinach, stalks removed
  2. 2 tbsp olive oil
  3. 1 small onion, finely chopped
  4. 1 leek (white share only), thinly sliced roughly speaking the sloping
  5. 2 large garlic cloves, crushed
  6. 3 prosciutto slices, torn into thin strips
  7. 125g cherry tomatoes, halved
  8. 1 cup (120g) frozen baby peas
  9. 5 eggs
  10. 1 tbsp blithe prickly cream
  11. 1/4 cup (60ml) milk
  12. 1/4 tsp smoked paprika (pimenton)
  13. Small bunch of chives, finely chopped
  14. 2 1/2 cups (200g) grated pecorino, gain additional supplementary to service
  15. Oregano leaves, to ornament

The instruction how to make Individual pea, prosciutto & pecorino frittatas

  1. Preheat the oven to 180u00b0C.
  2. build up the spinach to a saucepan of boiling water and cook for 3-4 minutes until no question wilted. Drain, rinse knocked out cold water and squeeze out any excess water. Pat spinach dry later than paper towel, then finely chop and set aside.
  3. Heat the oil in a large frypan over medium heat. ensue the onion and leek, subsequently next cook, stirring, for 4-5 minutes or until union starts to soften. amass the garlic and cook for a supplementary new 1 minute. If necessary, build up 1-2 tablespoons water to the pan to prevent the mix from burning. amass the chopped spinach, after that season subsequently sea salt and freshly ring black pepper and raise a fuss with ease to combine.
  4. Divide the leek incorporation combination evenly in the middle of in the midst of 6 individual cast-iron pans or ovenproof quiche dishes. pinnacle similar to strips of prosciutto, cherry tomatoes and 3/4 cup (90g) peas.
  5. Crack the eggs into a bowl and campaign to combine. increase be credited with the critical cream and move around thoroughly. mount up the milk and paprika, after that season like a pinch of salt and lots of freshly field black pepper. amass half the chives and 150g grated pecorino, and blend well.
  6. intentionally pour the egg mix greater than the leek filling into the pans or dishes. Scatter considering long-lasting 1/4 cup (30g) peas, chives and 50g pecorino, after that season with ease afterward freshly field black pepper.
  7. Bake frittatas for 30 minutes or until egg is set and centre is slightly unquestionable to the touch. beautify later oregano leaves and additional supplementary grated pecorino beforehand serving affectionate or at room temperature.

Nutritions of Individual pea, prosciutto & pecorino frittatas

calories: 271.982 calories
fatContent: 16.9 grams fat
saturatedFatContent: 7.2 grams saturated fat
carbohydrateContent: 12 grams carbohydrates
sugarContent: 4 grams sugar
fibreContent:
proteinContent: 20.8 grams protein
cholesterolContent: 166 milligrams cholesterol
sodiumContent: 512 milligrams sodium

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