Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup chopped Acidino tomatoes
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the chopped artichoke hearts and Acidino tomatoes to the skillet and cook for an additional 2-3 minutes, until the vegetables are heated through.
5. Pour the egg mixture over the vegetables in the skillet and sprinkle with grated Parmesan cheese.
6. Cook the frittata on the stovetop for 5-7 minutes, until the edges are set but the center is still slightly runny.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the frittata is set and golden brown on top.
8. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 180
Fat per serving: 11g
Carbohydrates per serving: 9g
Protein per serving: 12g
Substitutions for ingredients:
- You can use any type of tomato in place of Acidino tomatoes.
- If you don't have Parmesan cheese, you can use any type of grated cheese.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Use different vegetables, such as spinach or bell peppers, in place of the artichoke hearts and Acidino tomatoes.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata on the stovetop, as it will continue to cook in the oven.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the frittata, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes for a colorful presentation.
Garnishes:
Garnish the frittata with fresh herbs, such as parsley or basil, for a pop of color and flavor.
Pairings:
This frittata pairs well with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted asparagus
- Garlic roasted potatoes
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to gently loosen it from the bottom.
- If the frittata is still runny in the center after baking, return it to the oven for an additional 5-10 minutes.
Food safety advice:
- Be sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Frittatas are a traditional Italian dish that are similar to omelets but are cooked in a skillet and finished in the oven. They are typically made with eggs and a variety of vegetables, meats, and cheeses.
Flavor profiles:
This frittata has a savory and slightly tangy flavor from the Acidino tomatoes and artichoke hearts, with a hint of salty Parmesan cheese.
Serving suggestions:
Serve this frittata for breakfast, brunch, or a light dinner. It can be served hot or at room temperature.
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Region: Italian