There are only so many days that you can wake up and scramble your eggs before you have had enough. Luckily, the egg is possibly the most versatile breakfast ingredient. Whether it’s fried, boiled, poached, deviled, or baked, there’s bound to be something you haven’t tried. For example, try making an Italian brunch torte.
It's quite simple to make, with just a few frittata-type ingredients, but the result is ta dish that every sad, bland brunch has been begging for. Two different Italian cheeses, fresh baby spinach, and salty pancetta make this torte distinctly satisfying. Ditch the basic black drip in favor of a rich espresso and serve alongside a buttery pastry to enjoy the full experience.
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Cooktop Cove
Italian brunch torte
5
20 minutes
50 minutes
1 hour 10 minutes
3 tablespoons olive oil, separated
½ cup breadcrumbs
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
8 oz baby spinach
1 onion, chopped
1/3 cup pancetta, diced
4 oz ricotta cheese, drained
½ cup pecorino cheese, grated
5 eggs, beaten
Black pepper to taste
Preheat the oven to 375F.
Dip a paper towel in olive oil and use it to grease an 8-inch springform pan. Sprinkle all sides with breadcrumbs and shake the pan to ensure every inch is coated.
In a medium saucepan, heat 1 tablespoon of olive oil over a medium high heat. Add the garlic and red pepper flakes and cook 1-2 minutes, or until fragrant. Add the spinach and sauté until fully wilted, plus 1-2 minutes. Transfer to a paper towel-lined plate and press excess water out.
Return the saucepan to the heat and add the remaining tablespoon of oil. Once warm, add the onion and pancetta and sauté about 5 minutes. Remove from the heat and set aside.
In a medium bowl, combine the spinach, ricotta, and pecorino. Beat in the eggs one at a time. Add the onion and pancetta and season with black pepper. Pour the mixture into the prepared pan and bake 40-45 minutes, or until fully set in the center and golden brown around the edges. Allow to cool completely before serving.
