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

By John Breakfast + brunch Print
Details
Prep time: 20 minutes
Cooking time: 25 to 35 minutes
Servings or yield: For 4 to 6 people
Difficulty level: Easy
Ingredients
397 g unfrozen « tenderflake » puff pastry or other brand
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

Substitute Replace prosciutto with ham mortadella or pancetta.
Suggestion Mozzarella cheese can by replaced by Gruyère, gouda, Suisse or any other.

Preparation steps

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1 - Preheat oven at 400˚F. In a bowl break egg.

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2 - Add pecorino cheese.

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3 - Add minced basil leafs, salt + pepper to taste.

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4 - Whisk.

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5 - Dry cooked spinach with absorbent paper.

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6 - Mince spinach.

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7 - Flour your work plan, place 2 pieces of unfrozen « tenderflake ».

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8 - Roll 2 dough together  to get a diameter of about 10 inches.

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9 - Take a 10 inches plate and cut out your shape.

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10 - Place a piece of parchment paper on a 9 inches oven pie plate and place the dough on top.

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11 - Add spinach in the bottom and cover with slices of prosciutto.

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12 - Add mozzarella and spread evenly.

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13 - Add beaten eggs mixture; keep a tablespoon for the dough.

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14 - Cut off excess dough and brush with the rest of egg mixture.

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15 - Add poppy seeds on the edge of the dough and bake 25 minutes or until the crust is golden brown.

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16 - Serve with a simple salad.

Breakfast + brunch