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Frittata baked in puff pastry with spinach, cheese and prosciutto
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Frittata baked in puff pastry with spinach, cheese and prosciutto
This croissant style Frittata baked in puff pastry is a great breakfast or lunch idea served with a green salad. You can vary the ingredients and ready in a jiffy. Perfect for a brunch.
Frittata baked in puff pastry with spinach, cheese and prosciutto
| Prep time: 20 minutes |
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| Cooking time: 25 to 35 minutes |
| Servings or yield: For 4 to 6 people |
| Difficulty level: Easy |
| 397 g unfrozen « tenderflake » puff pastry or other brand |
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| 220 g fresh spinach, cooked and drained |
| 4 eggs and + for crust |
| 2 tablespoon grated pecorino cheese |
| 100 g prosciutto cotto |
| 4 to 6 fresh basil leafs |
| 1 cup grated mozzarella |
| Poppy seeds |
| Salt + pepper to taste |
Preparation
Preheat oven at 400˚F.
In a bowl break egg, add pecorino cheese, basil leafs, salt + pepper to taste and whisk, set aide.
Dry cooked spinach with absorbent paper and mince, set aside.
Flour your work area, place 2 pieces of unfrozen « tenderflake » and roll together to get a diameter of about 10 inches. Take a 10 inches plate and cut out your shape. Place a piece of parchment paper on a 9 inches oven pie plate and place the dough on top.
Add spinach in the bottom and cover with slices of prosciutto. Add mozzarella and spread evenly. Add beaten eggs mixture; keep a tablespoon for the dough. Cut off excess dough and brush with the rest of egg mixture
Add poppy seeds on the edge of the dough and bake 25 minutes or until the crust is golden brown.
Serve with a simple salad.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Preheat oven at 400˚F. In a bowl break egg.
2 - Add pecorino cheese.
3 - Add minced basil leafs, salt + pepper to taste.
4 - Whisk.
5 - Dry cooked spinach with absorbent paper.
6 - Mince spinach.
7 - Flour your work plan, place 2 pieces of unfrozen « tenderflake ».
8 - Roll 2 dough together to get a diameter of about 10 inches.
9 - Take a 10 inches plate and cut out your shape.
10 - Place a piece of parchment paper on a 9 inches oven pie plate and place the dough on top.
11 - Add spinach in the bottom and cover with slices of prosciutto.
12 - Add mozzarella and spread evenly.
13 - Add beaten eggs mixture; keep a tablespoon for the dough.
14 - Cut off excess dough and brush with the rest of egg mixture.
15 - Add poppy seeds on the edge of the dough and bake 25 minutes or until the crust is golden brown.
16 - Serve with a simple salad.
