Ingredients with Measurements:
- 6 eggs
- 1/2 cup milk
- 1/2 cup crumbled ġbejna (Maltese cheese)
- 1 cup fresh spinach leaves, chopped
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Add the crumbled ġbejna, chopped spinach, chopped onion, and minced garlic to the egg mixture. Stir until everything is evenly distributed.
4. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 5-7 minutes, or until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
7. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 220
Fat per serving: 16g
Carbohydrates per serving: 4g
Protein per serving: 14g
Substitutions for ingredients:
- You can use any type of cheese instead of ġbejna.
- You can use any type of leafy greens instead of spinach.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Add sliced mushrooms for extra flavor.
- Use different types of cheese for different flavor profiles.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently loosen the edges of the frittata before transferring it to the oven.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the frittata, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the frittata on a large platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish the frittata with fresh herbs, such as parsley or basil.
Pairings:
Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Garlic bread
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before transferring it to the oven.
- If the frittata is not cooking evenly, rotate the skillet halfway through the baking time.
Food safety advice:
Make sure to cook the frittata to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Ġbejna is a traditional Maltese cheese made from sheep or goat milk. It is commonly used in Maltese cuisine, including in this frittata recipe.
Flavor profiles:
This frittata has a savory and slightly tangy flavor from the ġbejna, balanced by the freshness of the spinach.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Maltese