- Prep
- 15 min
- Cook
- 20 min
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 240 kcal
Quick summary
“This individual baked frittata version features a savory base of fresh spinach sautéed in olive oil with garlic and red onion under a light cream of eggs beaten with fresh heavy cream and nutmeg. Covered with a golden parmesan crust, they make a nutritious and iron-rich meal.”
What you need to know
- Pre-sautéing the spinach in olive oil evaporates the liquid from the leaves, preventing the nests from becoming watery when baking.
- The gentle aeration of eggs beaten with fresh cream results in a firm soufflé with a moist, silky crumb.
- The gratin of grated parmesan cheese at 180°C forms a crispy golden layer that retains the internal aromatic vapors.
Ingredients
Main
- units Large eggs
- cup Fresh cream (or whole milk)
- cup Grated Parmesan cheese
- grams Espinafre fresco
- unit Finely chopped red onion
- unit Clove of garlic, minced
- tablespoon Extra virgin olive oil
- Salt
- Freshly ground black pepper
- pinch Noz-moscada ralada
Instructions
Principal
- In a skillet, heat the olive oil over medium heat. Add the red onion and sauté until translucent (3 minutes). Add the minced garlic and cook for another 1 minute. Add the fresh spinach and sauté until completely wilted, removing excess water.
- Lightly grease four individual ramekins or a small baking dish. Distribute the sautéed spinach at the bottom of each, creating a uniform base for the eggs.
- In a medium bowl, beat the 6 eggs with a fork. Add the heavy cream, half of the grated Parmesan cheese, salt, black pepper, and a pinch of nutmeg. Fold gently to combine.
- Pour the egg cream over the spinach in each ramekin, filling up to ¾ of the capacity. Sprinkle the remaining grated parmesan cheese on top. Take to the preheated oven at 180°C (350°F) for 15 to 20 minutes, or until set at the edges.
- Remove the Golden Nests from the oven and let them rest for a few minutes before serving. This allows the cooking to complete and the structure to stabilize. The short answer is: serve immediately, garnished with fresh herbs if desired.
Chef's tips
- Squeeze the sauteed spinach in a sieve with the back of a spoon to eliminate all residual water before filling the ramekins.
- Fill the ramekins only 3/4 full, as the egg and cream mixture expands slightly during baking.
- Let the ramekins rest for 5 minutes after coming out of the oven so that the cream structure stabilizes before serving.
Variations
- Add halved cherry tomatoes over the spinach before pouring the egg cream for juicy points of acidity.
- Incorporate small cubes of feta cheese or goat cheese in the middle of the dough for small centers of melted creamy cheese.
- Add a pinch of red pepper flakes to the sautéed garlic to give a slight spicy heat to the nests.
Substitutions
- Fresh spinach can be replaced by tender leaves of finely chopped collard greens or chard leaves without thick stems.
- Heavy cream can be replaced by good quality whole milk or fresh ricotta beaten in the blender.
- Grated parmesan cheese can be swapped for pecorino romano cheese, finely grated gouda cheese, or cured minas cheese.
How to store
Keep the ramekins covered with plastic wrap in the refrigerator for up to 3 days. Reheat in the oven preheated to 160°C for 8 minutes.
Can it be frozen?
Freeze the already baked and completely cooled nests in an airtight container for up to 2 months. Reheat directly in the conventional oven.
What to serve with
Serve with green leaf salad with crispy radishes, rye bread toast with olive oil, and natural tangerine juice.
Frequently asked questions
Can I use frozen spinach from a bag in this recipe?
Yes, thaw completely and squeeze the leafy greens with your hands until all the liquid comes out before sautéing with garlic and onion.
Why do the nests wilt a little after coming out of the oven?
The heated air that expands the egg cream cools in contact with the ambient temperature, an absolutely normal process in soufflé doughs.
Can I bake this recipe in a single medium glass baking dish?
Yes, spread all the spinach on the bottom, pour the egg and cheese mixture and bake for about 25 to 30 minutes at 180°C until firm.
How to ensure the spinach doesn't release water and make the bottom of the ramekin soggy?
Sauté over high heat until completely wilted and drain firmly in a fine sieve to discard the released green broth.
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