Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 cup of grated Bitto d'Alpe cheese
- 1/2 cup of chopped asparagus
- 1/4 cup of chopped onion
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- 10-inch non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the eggs, milk, grated Bitto d'Alpe cheese, salt, and pepper.
3. Heat the olive oil in a non-stick skillet over medium heat.
4. Add the chopped onion and cook until translucent.
5. Add the chopped asparagus and cook for 2-3 minutes until tender.
6. Pour the egg mixture into the skillet and stir gently to distribute the vegetables evenly.
7. Cook the frittata on the stove for 3-4 minutes until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set and golden brown.
9. Remove the skillet from the oven and let it cool for a few minutes.
10. Use a spatula to loosen the edges of the frittata from the skillet.
11. Slide the frittata onto a serving plate and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Fat: 18g
Protein: 16g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 350mg
Substitutions for ingredients:
- Bitto d'Alpe cheese can be substituted with any other hard cheese, such as Parmesan or Pecorino Romano.
- Asparagus can be substituted with any other vegetable, such as broccoli or zucchini.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Add chopped herbs, such as parsley or basil, for extra flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Be careful not to overcook the frittata in the oven, as it can become dry.
- Let the frittata cool for a few minutes before cutting, as it will be easier to slice.
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 until heated through.
Presentation ideas:
Serve the frittata on a large platter with a side salad and crusty bread.
Garnishes:
Garnish the frittata with chopped fresh herbs, such as parsley or chives.
Pairings:
Pair the frittata with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the frittata with a side salad, roasted vegetables, or crusty bread.
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to loosen the edges before sliding it onto a serving plate.
- If the frittata is undercooked, return it to the oven for a few more minutes until set.
- If the frittata is overcooked, it may become dry and rubbery.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure that it is safe to eat.
- Store leftover frittata in the refrigerator and consume within 3 days.
Food history:
Frittata is a traditional Italian dish that is similar to an omelet. It is 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 d'Alpe cheese, which pairs well with the tender asparagus.
Serving suggestions:
Serve the frittata for breakfast, brunch, or a light lunch or dinner.
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Region: Italian