Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Bitto cheese
- 1 medium zucchini, sliced
- 1/2 onion, chopped
- 1 garlic clove, minced
- 2 tablespoons 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 the eggs and grated Bitto cheese together. Set aside.
3. In a 10-inch non-stick skillet, heat the olive oil over medium heat.
4. Add the chopped onion and minced garlic. Cook until the onion is translucent.
5. Add the sliced zucchini to the skillet and cook until it's tender and lightly browned.
6. Pour the egg and cheese mixture over the zucchini and onion in the skillet.
7. Use a spatula to distribute the mixture evenly.
8. Cook for 3-4 minutes 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 lightly golden.
10. Remove the skillet from the oven and let it cool for a few minutes.
11. Use a spatula to loosen the edges of the frittata from the skillet.
12. Carefully slide the frittata onto a serving plate.
13. Slice the frittata into wedges and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 210
Fat: 16g
Protein: 12g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: 290mg
Substitutions for ingredients:
- Bitto cheese can be substituted with any other hard cheese such as Parmesan or Pecorino Romano.
- Zucchini can be substituted with any other summer squash such as yellow squash or pattypan squash.
Variations:
- Add chopped fresh herbs such as basil, parsley, or thyme to the egg and cheese mixture.
- Add diced cooked ham or bacon to the skillet with the onion and garlic.
- Add sliced cherry tomatoes to the skillet with the zucchini.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the skillet before transferring it to 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 oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the frittata on a large platter with a side salad.
Garnishes:
Garnish the frittata with chopped fresh herbs such as parsley or basil.
Pairings:
Pair the frittata with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the frittata with a side of roasted potatoes or crusty bread.
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before transferring it to the oven.
- If the frittata is not setting in the oven, increase the baking time by a few minutes.
Food safety advice:
- Make sure the eggs are cooked through before serving.
- Store leftover frittata in the refrigerator and consume within 3 days.
Food history:
Frittata is an Italian dish similar to an omelet or quiche. It's typically made with eggs and a variety of vegetables, meats, and cheeses.
Flavor profiles:
This frittata has a savory and slightly nutty flavor from the Bitto cheese, with a hint of sweetness from the zucchini.
Serving suggestions:
Serve the frittata as a main dish for breakfast, lunch, or dinner. It's also great as a side dish or appetizer.
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Region: Italian