Frittata with buckwheat, potatoes, and Casera 🥔🧀 | Rustic and nutritious recipe
A rich, healthy, and original frittata, perfect for those who love rustic flavors and balanced one-pot dishes. In this recipe, eggs meet the texture of hulled buckwheat, the softness of potatoes, and the intense flavor of Casera DOP cheese, all served on a bed of crunchy fresh spinach. 🥬
Easy to prepare and ideal to enjoy both warm and cold, it is a perfect solution for a vegetarian dinner, a quick lunch, or even to take with you for a picnic or a lunch break away from home! 🌞
🛒 Ingredients for 4 people
- 8 eggs
- 3 tablespoons of hulled buckwheat
- 100 g of cooked and shredded potatoes
- 50 g of Casera DOP cheese
- 2 tablespoons of grated parmesan
- ½ onion, finely chopped
- 100 g of fresh spinach
- Extra virgin olive oil and salt to taste
👩🍳 Preparation
- Cook the buckwheat in boiling salted water until soft (following the times indicated on the package), then drain it.
- In a non-stick pan, sauté the onion with a drizzle of oil, then add the shredded potatoes and the cooked buckwheat.
- In a bowl, break the eggs, add a pinch of salt, and lightly beat them with a fork.
- Pour the eggs into the pan with the vegetables and also add the Casera cheese cut into pieces and the grated parmesan.
- Cook the frittata on both sides until it is well browned and firm.
- Serve it in wedges on a bed of fresh spinach, for a crunchy touch and a hint of freshness.
✨ A rustic and complete dish that combines tradition and lightness with a touch of Valtellina flavor!
The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
