Hearty and Delicious Spinach Frittata
A Perfect Pairing: Spicy Tuna Kimchi Stew with Creamy Spinach Frittata
When craving a satisfying lunch at home, my husband’s top request was a spicy Tuna Kimchi Stew! For this occasion, instead of a simple fried egg, I decided to make a fragrant Spinach Frittata to accompany the stew. It was also the perfect opportunity to try out a new oven dish I recently purchased. The stew’s invigorating spice and the frittata’s delicate texture create a fantastic harmony. Adding cheese further enhances its rich and creamy flavor, making for an even more indulgent meal.
Spicy Tuna Kimchi Stew Ingredients- 1 can Tuna (drained)
- 2.5 cups well-fermented Kimchi
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 tsp Sugar
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Gochujang (Korean chili paste)
- 3-4 cups Anchovy and Kelp Broth
- 3 Tbsp Kimchi Brine
- 1/2 Onion (sliced)
- 1 Cheongyang Pepper (finely chopped)
- 1 Tbsp Minced Garlic
- 1/4 stalk Green Onion (sliced diagonally)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 handful King Oyster Mushrooms (sliced)
Creamy Spinach Frittata Ingredients- 4 Eggs
- 100ml Milk
- 1 handful Fresh Spinach (washed and trimmed)
- 1/2 Onion (finely chopped)
- 1 handful King Oyster Mushrooms (finely chopped)
- About 10 Cherry Tomatoes (halved)
- 1 Tbsp Grated Parmesan Cheese
- Salt to taste
- Pinch of Black Pepper
- 4 Eggs
- 100ml Milk
- 1 handful Fresh Spinach (washed and trimmed)
- 1/2 Onion (finely chopped)
- 1 handful King Oyster Mushrooms (finely chopped)
- About 10 Cherry Tomatoes (halved)
- 1 Tbsp Grated Parmesan Cheese
- Salt to taste
- Pinch of Black Pepper
Cooking Instructions
Step 1
1. Prepare the Tuna Kimchi Stew: First, prepare a generous amount of anchovy and kelp broth. Chop the kimchi into bite-sized pieces. Slice the onion and finely chop the Cheongyang pepper to add a nice kick.
Step 2
In a pot, add a small amount of tuna oil from the can, then add 1 tablespoon of perilla oil. Add the prepared kimchi, 1 teaspoon of sugar, and 1 tablespoon of plum extract. Stir-fry over medium heat until the kimchi softens and becomes fragrant. This step helps to deepen the kimchi’s savory flavor.
Step 3
Once the kimchi is well-stirred, add 1 tablespoon of gochujang and stir-fry for another minute. Be careful not to burn the gochujang, as this preserves its aroma and flavor.
Step 4
Pour in the prepared anchovy and kelp broth. Add the drained tuna and sliced onions. Bring to a rolling boil over high heat with the lid on.
Step 5
When the stew comes to a boil, add 1 tablespoon of minced garlic, diagonally sliced green onions, 1 tablespoon of gochugaru, and the sliced king oyster mushrooms. Continue to simmer until the kimchi is tender and the flavors have melded together. Taste and adjust seasoning with more broth or salt if needed. Your spicy and refreshing Kimchi Stew is now ready.
Step 6
2. Make the Spinach Frittata: Wash the spinach thoroughly under running water and trim off the tough stems. Finely chop the king oyster mushrooms and onion. Wash the cherry tomatoes and halve them.
Step 7
In a bowl, crack 4 eggs. Add 100ml of milk, a pinch of salt, a pinch of black pepper, and 1 tablespoon of grated Parmesan cheese for extra flavor. Whisk everything together with a whisk until smooth and well combined, ensuring there are no lumps.
Step 8
Lightly grease a pan with oil and heat it over low heat. Add the chopped onion first and sauté until translucent. Once the onion is softened, add the chopped mushrooms and spinach. Cook just until the spinach wilts. Turn off the heat and let the residual heat cook the vegetables further.
Step 9
Arrange the sautéed vegetables and halved cherry tomatoes evenly in an oven-safe dish or baking pan. You can place the tomatoes on top for a nice presentation. Pour the prepared egg mixture evenly over the vegetables.
Step 10
Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until the top is golden brown and the frittata is set and fluffy in the center. Oven temperatures can vary, so adjust the baking time as needed.
