Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices of bacon, diced
- 1/2 small head of cabbage, thinly sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 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 375°F.
2. In a bowl, whisk together the eggs, milk, salt, and black pepper. Set aside.
3. In a 10-inch non-stick skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
4. In the same skillet, add the sliced cabbage, diced onion, minced garlic, and olive oil. Cook over medium heat until the cabbage is wilted and the onion is translucent, about 8-10 minutes.
5. Add the cooked bacon to the skillet and stir to combine.
6. Pour the egg mixture over the bacon and cabbage mixture in the skillet. Use a spatula to distribute the mixture evenly.
7. Sprinkle the grated Parmesan cheese over the top of the frittata.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the top is golden brown.
9. Remove the skillet from the oven and let the frittata cool for a few minutes.
10. Use a spatula to loosen the edges of the frittata from the skillet. Carefully slide the frittata onto a serving plate.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 225
Fat: 17g
Carbohydrates: 6g
Protein: 12g
Sodium: 460mg
Sugar: 2g
Substitutions for ingredients:
- Instead of bacon, you can use ham or sausage.
- Instead of cabbage, you can use kale or spinach.
- Instead of Parmesan cheese, you can use cheddar or feta cheese.
Variations:
- Add diced potatoes to the skillet with the cabbage and onion for a heartier frittata.
- Add chopped herbs like parsley or thyme to the egg mixture for extra flavor.
- Use leftover cooked vegetables like roasted peppers or zucchini in place of the cabbage.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the oven or it will become dry.
- 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 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the frittata on a platter with a sprinkle of fresh herbs on top.
Garnishes:
- Garnish the frittata with chopped fresh herbs like parsley or chives.
Pairings:
- Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Sautéed mushrooms
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to gently loosen the edges before sliding it onto a plate.
Food safety advice:
- Be sure to cook the frittata until it is set and the internal temperature reaches 160°F to prevent foodborne illness.
Food history:
- Frittatas are a traditional Italian dish that originated in the countryside as a way to use up leftover vegetables and meats.
Flavor profiles:
- The frittata has a savory flavor from the bacon and Parmesan cheese, with a slightly sweet and earthy taste from the cabbage.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or as a light dinner.
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