CookEat Recipe
Spinach-Tinted Frittata Ribbons
Paper-thin green egg crêpes cut into fine ribbons, briefly sautéed in butter and Parmesan as a side dish.
Method
Steps
Step 1
Gather the ingredients: 2 eggs; A small bunch of spinach, about 75 g raw, using only enough cooked purée to tint the eggs green; About 1 teaspoon olive oil, just enough to grease the frying pan; 15 g butter; 1 tablespoon grated Parmesan; Salt and black pepper to taste.
Step 2
Wash and boil the spinach until tender, about 2–4 minutes. Drain, squeeze out excess water and press through a fine sieve. Stir the two eggs briefly with salt and pepper, then add just enough spinach purée to turn them green; begin with about 1 tablespoon rather than adding the entire bunch automatically.
Step 3
Lightly grease a hot nonstick frying pan with a little of the olive oil. Add one-half or one-third of the egg mixture and immediately tilt the pan in all directions to form a paper-thin crêpe.
Step 4
Cook until fully set and dry, turning if needed. Remove and repeat with the remaining mixture to make two or three thin crêpes. The egg must be fully cooked, without wet patches.
Step 5
Roll the crêpes together and slice very finely into taglierini-like ribbons. Melt the butter in the pan, add the ribbons and sauté briefly to heat through, adding the Parmesan. Serve promptly as a side dish; cook and reheat the egg preparation to 74°C.
Step 6
For the source alternative, omit the spinach and make the same two or three paper-thin crêpes with the seasoned eggs. Roll, cut and finish with butter and Parmesan in the same way.
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