Ingredients with Measurements:
- 1 can of ackee (drained and rinsed)
- 1/2 pound of saltfish (soaked overnight and boiled until tender, then flaked)
- 1/2 onion (chopped)
- 1/2 red bell pepper (chopped)
- 1/2 green bell pepper (chopped)
- 6 eggs
- 1/4 cup of milk
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- 2 tablespoons of olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the eggs, milk, black pepper, and salt.
3. Heat the olive oil in a 10-inch non-stick skillet over medium-high heat.
4. Add the onion, red bell pepper, and green bell pepper to the skillet and sauté until the vegetables are tender.
5. Add the ackee and saltfish to the skillet and stir to combine with the vegetables.
6. Pour the egg mixture over the ackee and saltfish mixture in the skillet.
7. Cook the frittata on the stove for 5 minutes or until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set in the center.
9. Remove the skillet from the oven and let it cool for 5 minutes.
10. Use a spatula to loosen the edges of the frittata from the skillet.
11. Slide the frittata onto a serving plate.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 6g
Protein: 22g
Substitutions for ingredients:
- You can use fresh cod or any other white fish instead of saltfish.
- You can use canned or fresh bell peppers instead of frozen.
Variations:
- You can add chopped tomatoes or scallions to the frittata.
- You can add shredded cheese to the egg mixture before pouring it over the ackee and saltfish mixture.
Tips and tricks:
- Make sure to drain and rinse the ackee before using it in the frittata.
- Soak the saltfish overnight to remove excess salt.
- Boil the saltfish until tender before flaking it.
- Use a non-stick skillet to prevent the frittata from sticking.
- Let the frittata cool for a few minutes before slicing it.
Storage instructions:
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the frittata in the microwave or oven until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish with fresh herbs like parsley or cilantro.
Pairings:
Serve with fresh fruit or a side salad.
Suggested side dishes:
- Roasted potatoes
- Garlic bread
- Steamed vegetables
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before transferring it to a plate.
- If the frittata is not cooked in the center, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the saltfish until it is fully cooked.
- Store any leftover frittata in the refrigerator and consume within 3 days.
Food history:
Ackee and saltfish is a traditional Jamaican dish that is typically served for breakfast.
Flavor profiles:
This frittata is savory and slightly salty from the saltfish, with a creamy texture from the ackee.
Serving suggestions:
Serve the frittata with fresh fruit or a side salad for a complete meal.
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Region: Jamaican