Foodies and home cooks looking for a satisfying breakfast or brunch recipe full of nutritious ingredients will love the egg frittata with stewed and spinach. This Italian-inspired dish is easy to make and packs a lot of flavor and protein in each bite.

Quail eggs are a great source of protein, B vitamins, and choline, which support cognitive function. Paired with the frittata’s delicious blend of sweet and savory vegetables, this recipe is an excellent way to start the day.

Ingredients:

– 8 quail eggs
– 1/2 onion, diced
– 2 garlic cloves, minced
– 1/2 cup cherry tomatoes, halved
– 4 cups fresh spinach
– 2 leeks, sliced
– 1/2 teaspoon dried basil
– 1/2 teaspoon dried oregano
– 1/4 teaspoon smoked paprika
– salt and pepper to taste
– olive oil

Instructions:

1. Preheat the oven to 350°F.

2. In a pan, sauté the onion and garlic in olive oil until soft and fragrant. Add in the cherry tomatoes and chopped leeks, and cook for 5-7 minutes until the vegetables are tender.

3. Add in the spinach and cook until it wilts.

4. Season with dried basil, oregano, smoked paprika, salt, and pepper.

5. In a separate bowl, whisk the 8 quail eggs until frothy. Season with salt and pepper.

6. Add the egg mixture to the pan with the vegetables. Cook until the eggs are set on the bottom and the top is still slightly runny.

7. Transfer the frittata to the preheated oven. Bake for 5-7 minutes until the top is golden brown and the eggs are fully set.

8. Slice the frittata into wedges and serve with the stewed leeks and spinach.

This quail egg frittata with stewed leeks and spinach recipe is versatile and can be customized to your liking. You can add other vegetables, such as bell peppers, mushrooms, or zucchini, or even top with grated cheese for an extra layer of richness.

Whether you’re cooking for yourself or a crowd, this recipe is sure to impress and leave you feeling satisfied and nourished. With its combination of protein, vitamins, and flavorful veggies, it’s a breakfast or brunch option you’ll want to make again and again.

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