Recipes

Frittata

Flavorful frittata with cheese and vegetables

4 people

1 hour and 30 minutes

  • 500g Cocovite scrambled egg mix
  • 500g fresh spinach leaves
  • 12g basil, chopped
  • 2 tablespoons olive oil
  • 300g zucchini, diced
  • 60g sun-dried tomatoes
  • 25g dried mushrooms
  • 5 salted anchovies
  • 300g Parmesan shavings
  • 600g ricotta
  • 5cl milk or cream
  • Salt and pepper

To prepare this dish, start by soaking the mushrooms. Let them sit in water for twenty minutes to soften and enhance their flavor. Meanwhile, heat a drizzle of olive oil in a pan and sauté the spinach until it has completely wilted. Remove the spinach from the pan, drain well, and then mix it with the diced zucchini, anchovies, sun-dried tomatoes, ricotta, and Cocovite scrambled egg mix. Squeeze the soaked mushrooms well to remove any excess water and add them to the mixture. Stir everything thoroughly and finish the mixture with Parmesan shavings and fresh basil. Season to taste with salt and pepper.

Take two tart pans or divide the mixture into several small molds, depending on your preference. Ensure the filling is evenly distributed. Place the molds in a preheated oven at 180°C and bake for thirty minutes, or until golden brown and set. Remove the tarts from the oven and let them cool slightly before serving.

  • Briefly roast the sun-dried tomatoes and anchovies in a pan before adding them to the mixture. This enhances their flavor and adds an extra dimension to the dish.
  • Use a paper towel to thoroughly remove excess moisture from the spinach and mushrooms. This prevents the tart from becoming too wet and helps maintain a firm texture during baking.

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