Ingredients with Measurements:
- 8 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- 1/2 cup of chopped burnet leaves
- 1/2 cup of chopped spinach leaves
- 1/4 cup of 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 large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Heat the olive oil in the skillet over medium heat.
4. Add the burnet and spinach leaves to the skillet and cook until wilted, about 3 minutes.
5. Pour the egg mixture into the skillet and stir gently to distribute the vegetables evenly.
6. Sprinkle the Parmesan cheese over the top of the frittata.
7. Transfer the skillet to the oven and bake for 12-15 minutes, until the frittata is set and the cheese is melted and golden brown.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Use a spatula to loosen the edges of the frittata from the skillet.
10. Slide the frittata onto a cutting board and slice into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 18-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 14g
Carbohydrates: 3g
Protein: 15g
Substitutions for ingredients:
- Burnet leaves can be substituted with arugula or watercress.
- Spinach leaves can be substituted with kale or Swiss chard.
- Parmesan cheese can be substituted with feta or goat cheese.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor.
- Use different herbs such as basil or thyme instead of burnet.
- Add cooked bacon or sausage for a heartier frittata.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata, as 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:
Reheat the frittata in the microwave or oven until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish the frittata with fresh herbs such as parsley or chives.
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 skillet, use a spatula to loosen the edges before sliding it onto a cutting board.
- If the frittata is too dry, add more milk to the egg mixture.
Food safety advice:
- Make sure the eggs are cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Frittatas are a traditional Italian dish that originated in the early 16th century.
Flavor profiles:
The frittata has a savory flavor with a slightly tangy taste from the Parmesan cheese.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A