Pollock Roe Frittata (Myeongran Frittata)

Photo: Korea Ministry of Food and Drug Safety

Pollock Roe Frittata (Myeongran Frittata)

Name: Pollock Roe Frittata (Myeongran Frittata)
Cuisine: South Korea
Ingredients: 50 g salted pollock roe (myeongran-jeot); 20 g heavy cream; 240 g eggs, 4 (240g); 1 g white pepper; 50 g spinach; 100 g cherry tomatoes, 6 (100g); 15 g olive oil

명란프리타타

Side dish · Grilled

Side dishesCourse

187kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Pollock Roe Frittata (Myeongran Frittata)

Not spicyVegetarianGluten-freeContains: egg, dairy

Ingredients Tap an ingredient to check it off

Servings1

salted pollock roe (myeongran-jeot)명란젓
50 g
heavy cream생크림
20 g
eggs, 4달걀 4개(240g)
240 g
white pepper흰추후
1 g
spinach시금치
50 g
cherry tomatoes, 6방울토마토 6개(100g)
100 g
olive oil올리브유
15 g

Nutrition per serving

187kcal

3.6gCarbs

17gProtein

11.6gFat

329.5mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Remove the membrane from the pollock roe and chop it finely.
Beat the eggs, strain them through a sieve, and season with pepper.
Mix the pollock roe and heavy cream into the eggs.
Blanch the spinach, squeeze out the moisture, and chop it finely. Cut the tomatoes into small squares.
Oil a pan, pour in the eggs, and cook until about half set.
When the eggs are about half set, add the tomatoes and spinach, cover with a lid, and cook through to finish.

💡 TipSalted pollock roe contains a lot of salt, so no extra seasoning was added and it still tastes good.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.