Ingredients with Measurements:
- 6 eggs
- 1/4 cup milk
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup diced pancetta
- 1/2 cup diced onion
- 1/2 cup diced canned San Marzano tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a bowl, whisk together the eggs, milk, and Pecorino Romano cheese. Set aside.
3. In a 10-inch non-stick skillet, heat the olive oil over medium heat.
4. Add the diced pancetta and cook until crispy, about 5 minutes.
5. Add the diced onion and cook until softened, about 3 minutes.
6. Add the diced canned San Marzano tomatoes and cook for another 2 minutes.
7. Pour the egg mixture into the skillet and stir to combine with the pancetta, onion, and tomato mixture.
8. Cook for 3-4 minutes or until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the frittata is set and golden brown.
10. Remove from the oven and let cool for a few minutes.
11. Use a spatula to loosen the edges of the frittata and slide it onto a serving plate.
12. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 4g
Protein: 18g
Substitutions for ingredients:
- Instead of Pecorino Romano cheese, you can use Parmesan cheese.
- Instead of pancetta, you can use bacon or prosciutto.
- Instead of canned San Marzano tomatoes, you can use fresh tomatoes.
Variations:
- You can add chopped fresh basil or parsley to the egg mixture for extra flavor.
- You can add sliced mushrooms or bell peppers to the pancetta and onion mixture for extra texture.
- You can use different types of cheese, such as cheddar or feta.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the oven, as it will become dry and rubbery.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Store 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 platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Garnish the frittata with a sprinkle of grated cheese or a drizzle of olive oil.
Pairings:
- Serve the frittata with a side salad or some crusty bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to loosen it gently.
Food safety advice:
- Make sure to cook the frittata until it reaches an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Amatriciana is a traditional Italian pasta sauce made with pancetta, onion, and tomato.
Flavor profiles:
- Savory, salty, tangy
Serving suggestions:
- Serve the frittata for breakfast, brunch, or lunch.
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Region: Italian