Include in Print View:

Egg Recipe

Egg Recipe recipe image
This elegant yet simple egg dish combines the creaminess of ricotta with the vibrant freshness of spinach, sorrel, watercress, and parsley. The greens are lightly boiled and dried to concentrate their flavor, then folded into a rich, cheesy batter with Parmesan and butter. It offers a delicate balance of textures: tender herbs, smooth cheese, and a soft, custard-like egg base. Perfect for a light lunch, a sophisticated brunch, or a healthy weeknight dinner. This vegetarian recipe is quick to prepare and brings a touch of gourmet flair to your table using pantry staples and fresh produce.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 380.5
Dietary: Vegetarian
Description
This elegant yet simple egg dish combines the creaminess of ricotta with the vibrant freshness of spinach, sorrel, watercress, and parsley. The greens are lightly boiled and dried to concentrate their flavor, then folded into a rich, cheesy batter with Parmesan and butter. It offers a delicate balance of textures: tender herbs, smooth cheese, and a soft, custard-like egg base. Perfect for a light lunch, a sophisticated brunch, or a healthy weeknight dinner. This vegetarian recipe is quick to prepare and brings a touch of gourmet flair to your table using pantry staples and fresh produce.
Ingredients
  • G/8oz spinach
  • 1/2 lbs spinach
  • G/4oz sorrel
  • 1/4 lbs sorrel
  • 1 Bunch watercress 1 bunch American cress
  • G/2oz parsley
  • 1 1/2 cups parsley
  • G/6oz ricotta cheese
  • 2/3 cups ricotta cheese
  • G/1oz butter
  • 2 tablespoons butter
  • G/3oz Parmesan cheese, grated
  • 3/4 cups freshly grated Parmesan cheese
  • 2 Eggs, beaten 2 eggs, beaten
  • 3 Tablespoons plain flour, sifted
  • 3 tablespoons all-purpose flour, sifted
Directions
  1. 1
    Wash and drain the spinach, sorrel, watercress, and parsley thoroughly.
  2. 2
    Place the greens in a large pan of boiling salted water and boil for 4 minutes.
  3. 3
    Drain the greens well and allow them to cool until they are safe to handle.
  4. 4
    Press out as much excess moisture as possible from the cooled greens.
  5. 5
    Chop the drained greens finely.
  6. 6
    Transfer the chopped greens to a saucepan over low heat.
  7. 7
    Stir the greens frequently for several minutes to dry them out further.
  8. 8
    Beat the ricotta cheese until it reaches a smooth consistency.
  9. 9
    Add the smooth ricotta to the pan with the dried greens.
  10. 10
    Melt the butter and add it to the mixture along with 1/4 cup of the grated Parmesan cheese.
  11. 11
    Season with sea salt and freshly ground black pepper to taste.
  12. 12
    Remove the pan from the heat.
  13. 13
    Stir in the beaten eggs and sifted flour until the mixture is smooth and well combined.
  14. 14
    Pour the mixture into a greased shallow baking dish.
  15. 15
    Refrigerate for at least 30 minutes to set before baking or serving.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 380.5kcal
% Daily Value *
Total Fat 31.0g48%
Saturated Fat 19.4g97%
Cholesterol 90.0mg30%
Sodium 595.9mg25%
Total Carbohydrate 11.7g4%
Dietary Fiber 1.0g4%
Sugars 1.2g
Protein 14.1g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggs, ricotta, spinach, sorrel, watercress, parsley, frittata, vegetarian, herbs, parmesan, brunch, light, healthy, easy, quick, green, dinner, lunch, cheese, american
Read it online: https://www.chefs-mate.com/recipe/egg-recipe-351/