Baked Cabbage & Speck Frittata
I must admit this is not my recipe, I was in desperate need of inspiration due to there being next to nothing in the fridge (a very sorry sight). So I turned to Google for help and typed in various combinations of the ingredients I had in the fridge and BINGO this fabulous one came up on La Cucina Italiana Magazine!!
Ingredients:
(Serves Six)
Preheat oven 200C
Roast the cabbage in a large non-stick baking tray for 10mins with a drizzle of olive oil, stirring occasionally.
Roughly chop 110g of speck and add to the cabbage and cook for a further 5mins.
In a large bowl beat the eggs, cheese, milk and season with salt and pepper.
Add the cabbage and speck to the egg mixture and mix well.
Carefully line bottom of the baking tray with the remaining slices of speck then add the content of the bowl too, spread evenly.
Bake in the oven for 20mins until the frittata is set. Once ready let cool for 10mins and turnover onto a large plate to serve.
Patz x
Ingredients:
(Serves Six)
- 400g Speck, sliced thinly
- 1/2 Large Savoy Cabbage, sliced thinly
- 6 Eggs
- 50g Parmesan, grated
- 150ml Milk
- Salt & Pepper
- Extra Virgin Olive Oil
Preheat oven 200C
Roast the cabbage in a large non-stick baking tray for 10mins with a drizzle of olive oil, stirring occasionally.
Roughly chop 110g of speck and add to the cabbage and cook for a further 5mins.
In a large bowl beat the eggs, cheese, milk and season with salt and pepper.
Add the cabbage and speck to the egg mixture and mix well.
Carefully line bottom of the baking tray with the remaining slices of speck then add the content of the bowl too, spread evenly.
Bake in the oven for 20mins until the frittata is set. Once ready let cool for 10mins and turnover onto a large plate to serve.
Liked It? Tried It? Tweaked It? Let me know!
Patz x
Ingredients
2 tablespoons unsalted butter plus more for greasing pan
¼ pound thinly sliced speck or prosciutto
4 cups very thinly sliced green cabbage plus more for garnish
6 large eggs
2 cups freshly grated Parmigiano-Reggiano or Grana Padano cheese (about 2 ounces)
⅓ cup plus 2 tablespoons whole milk
Fine sea salt
Freshly ground black pepper
SPECIAL EQUIPMENT: a 9-inch cast iron or ovenproof skillet
Instructions
Heat oven to 425° with rack in lower third. Lightly grease a 9-inch skillet.
- See more at: http://lacucinaitalianamagazine.com/recipe/oven-baked-cabbage-and-speck-frittata#sthash.Qu7GBH8I.dpuf
Roughly chop 3 slices speck; set aside. Line bottom and sides of
prepared skillet with remaining speck slices, slightly overlapping edges
of pan.
In a second large skillet, heat butter over medium heat. Add cabbage
and cook, stirring occasionally until wilted and tender, about 15
minutes. Add chopped speck, increase heat to medium-high and cook 3
minutes more.
In a large bowl, whisk together eggs, cheese, milk and pinch each salt
and pepper. Add half of the cabbage; stir to combine. Spread remaining
cabbage over speck-lined skillet, then pour in egg mixture. Bake in oven
until frittata is set and lightly golden on top, about 20 minutes.
Let cool in pan on wire rack 10 minutes. Using a spatula, loosen edges
of frittata, then invert frittata onto serving plate. Garnish with
cabbage. Serve warm or at room temperature.
Ingredients
2 tablespoons unsalted butter plus more for greasing pan
¼ pound thinly sliced speck or prosciutto
4 cups very thinly sliced green cabbage plus more for garnish
6 large eggs
2 cups freshly grated Parmigiano-Reggiano or Grana Padano cheese (about 2 ounces)
⅓ cup plus 2 tablespoons whole milk
Fine sea salt
Freshly ground black pepper
SPECIAL EQUIPMENT: a 9-inch cast iron or ovenproof skillet
Instructions
Heat oven to 425° with rack in lower third. Lightly grease a 9-inch skillet.
- See more at: http://lacucinaitalianamagazine.com/recipe/oven-baked-cabbage-and-speck-frittata#sthash.Qu7GBH8I.dpuf
Roughly chop 3 slices speck; set aside. Line bottom and sides of
prepared skillet with remaining speck slices, slightly overlapping edges
of pan.
In a second large skillet, heat butter over medium heat. Add cabbage
and cook, stirring occasionally until wilted and tender, about 15
minutes. Add chopped speck, increase heat to medium-high and cook 3
minutes more.
In a large bowl, whisk together eggs, cheese, milk and pinch each salt
and pepper. Add half of the cabbage; stir to combine. Spread remaining
cabbage over speck-lined skillet, then pour in egg mixture. Bake in oven
until frittata is set and lightly golden on top, about 20 minutes.
Let cool in pan on wire rack 10 minutes. Using a spatula, loosen edges
of frittata, then invert frittata onto serving plate. Garnish with
cabbage. Serve warm or at room temperature.
Ingredients
2 tablespoons unsalted butter plus more for greasing pan
¼ pound thinly sliced speck or prosciutto
4 cups very thinly sliced green cabbage plus more for garnish
6 large eggs
2 cups freshly grated Parmigiano-Reggiano or Grana Padano cheese (about 2 ounces)
⅓ cup plus 2 tablespoons whole milk
Fine sea salt
Freshly ground black pepper
SPECIAL EQUIPMENT: a 9-inch cast iron or ovenproof skillet
Instructions
Heat oven to 425° with rack in lower third. Lightly grease a 9-inch skillet.
- See more at: http://lacucinaitalianamagazine.com/recipe/oven-baked-cabbage-and-speck-frittata#sthash.Qu7GBH8I.dpuf
Roughly chop 3 slices speck; set aside. Line bottom and sides of
prepared skillet with remaining speck slices, slightly overlapping edges
of pan.
In a second large skillet, heat butter over medium heat. Add cabbage
and cook, stirring occasionally until wilted and tender, about 15
minutes. Add chopped speck, increase heat to medium-high and cook 3
minutes more.
In a large bowl, whisk together eggs, cheese, milk and pinch each salt
and pepper. Add half of the cabbage; stir to combine. Spread remaining
cabbage over speck-lined skillet, then pour in egg mixture. Bake in oven
until frittata is set and lightly golden on top, about 20 minutes.
Let cool in pan on wire rack 10 minutes. Using a spatula, loosen edges
of frittata, then invert frittata onto serving plate. Garnish with
cabbage. Serve warm or at room temperature.
Ingredients
2 tablespoons unsalted butter plus more for greasing pan
¼ pound thinly sliced speck or prosciutto
4 cups very thinly sliced green cabbage plus more for garnish
6 large eggs
2 cups freshly grated Parmigiano-Reggiano or Grana Padano cheese (about 2 ounces)
⅓ cup plus 2 tablespoons whole milk
Fine sea salt
Freshly ground black pepper
SPECIAL EQUIPMENT: a 9-inch cast iron or ovenproof skillet
Instructions
Heat oven to 425° with rack in lower third. Lightly grease a 9-inch skillet.
- See more at: http://lacucinaitalianamagazine.com/recipe/oven-baked-cabbage-and-speck-frittata#sthash.Qu7GBH8I.dpuf
Roughly chop 3 slices speck; set aside. Line bottom and sides of
prepared skillet with remaining speck slices, slightly overlapping edges
of pan.
In a second large skillet, heat butter over medium heat. Add cabbage
and cook, stirring occasionally until wilted and tender, about 15
minutes. Add chopped speck, increase heat to medium-high and cook 3
minutes more.
In a large bowl, whisk together eggs, cheese, milk and pinch each salt
and pepper. Add half of the cabbage; stir to combine. Spread remaining
cabbage over speck-lined skillet, then pour in egg mixture. Bake in oven
until frittata is set and lightly golden on top, about 20 minutes.
Let cool in pan on wire rack 10 minutes. Using a spatula, loosen edges
of frittata, then invert frittata onto serving plate. Garnish with
cabbage. Serve warm or at room temperature.
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