I have prepared a fritted manual for you last year, which is also a recipe for the Spring Fryat I .. So after reading it, I recommend to do not hesitate and go into experiments. Here on the blog you will find one Fritato, specifically Fritáta with zucchini and pecorin , which I cooked and photographed in the summer on our way to a Tuscan cottage. With this recipe you will find a lot of photos from this trip and for a moment it has completely transferred me to June of Tuscany and also to the time when Gretka was still a kindergarten and Ruben was barely 2 years old. :-) But the main message is that you can make the frythrow even in field conditions, and rather than limit you should open endless possibilities.
Spring Fryer II.
17. April 2018
Once you learn how to prepare a great fritter, you will often come back to it. It is an ideal breakfast meal. It is also suitable for a trip or for a barbecue. Just open the refrigerator and be creative depending on the season and of course its content. Previously, I was preparing fritas, which consisted of much more ingredients, but I tended to simplicity lately. So try the spring onion with peas. :-)
15 minut
-
2-4
porce
Postup
1.
Heat the oven to 175 ° C. Remove the cast iron pan with a piece of butter.
2.
In the middle bowl, mix egg, cream, grated Parmesan cheese, a pinch of salt and pepper. (Take care of salt, because parmesan is salty, so do not punch.) Wash, clean, remove the green leaves and peel the wheels. Add them to the egg mixture along with peas and parsley. Thoroughly mix everything and move to the pan.
3.
In the oven bake for about 17 - 20 minutes, depending on how thick you have or how wide the pan has. In principle, the finished fryer should have slightly golden and crunchy edges, but the center should still be soft, a bit like a custard, it can also be shaken.
You can still sprinkle the finished fryat with herbs and serve it.
