An egg-based Italian dish crusted with smoked milkfish and spinach.

Century Smoked Bangus and Spinach Frittata


340 grams Century Premium Boneless Smoked Bangus (take out skin), chopped very fine – almost like ground meat
8 eggs beaten with ¼ cup soy milk
½ tsp paprika
½ tsp salt
½ tsp black pepper
1 small onion diced
110 grams shiitake mushrooms, sliced
20 cups of torn fresh spinach leaves approx. 450 grams
1 large tomato sliced into rounds

1. Preheat oven to 350°F
2. Beat the eggs together with soy or almond milk, paprika, salt, and pepper. Set aside
3. In an oven proof skillet over medium high heat, saute’ onions, then the smoked bangus until it’s cooked through
4. Add spinach and cook until slightly wilted. Add mushrooms and cook until slightly tender
5. Pour the egg mixture into the skillet. Lower heat and stir ingredients to combine. When the egg is almost set at the bottom, lay the tomato slices on top
6. Bake for about 15 minutes until eggs are set and slightly golden on top

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