Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cups fresh spinach, chopped
- 1/2 cup fresh borage leaves, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
3. Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
4. Add chopped spinach and borage leaves to the skillet and sauté until wilted, about 3 minutes.
5. Pour the egg mixture into the skillet and stir gently to distribute the vegetables evenly.
6. Sprinkle grated Parmesan cheese over the top of the frittata.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
8. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 5g
Protein: 13g
Fiber: 1g
Sugar: 2g
Substitutions for ingredients:
- You can use any type of milk you prefer, such as almond milk or soy milk.
- If you don't have borage leaves, you can substitute with arugula or watercress.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and color.
- Use different types of cheese, such as feta or cheddar.
- Add cooked bacon or sausage for a meatier frittata.
Tips and tricks:
- Make sure to chop the spinach and borage leaves finely so they cook evenly.
- Don't overcook the frittata or it will become dry and tough.
- Use a non-stick skillet to prevent the frittata from sticking to the pan.
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 fresh herbs, such as parsley or chives.
Garnishes:
Garnish the frittata with a dollop of sour cream or Greek yogurt.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed green salad
Troubleshooting advice:
- If the frittata is sticking to the pan, use a spatula to gently loosen the edges before flipping it over.
- If the frittata is not cooked through, place it back in the oven for a few more minutes.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Frittatas are a traditional Italian dish that originated in the 16th century. They were originally made with leftover vegetables and eggs, and were a popular dish among peasants.
Flavor profiles:
The borage and spinach frittata has a savory and slightly nutty flavor from the Parmesan cheese, with a hint of sweetness from the onions.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Taste: Savory, Herbaceous, Creamy, Eggy, Nutty