Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cups kale, chopped
- 1/2 cup burrino cheese, crumbled
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together eggs, milk, salt, and black pepper until well combined. Set aside.
3. Heat olive oil in a 10-inch non-stick skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until softened.
4. Add chopped kale to the skillet and sauté for another 2-3 minutes until wilted.
5. Pour the egg mixture into the skillet and stir gently to distribute the kale and onion evenly.
6. Sprinkle crumbled burrino cheese over the top of the egg mixture.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is set and golden brown on top.
8. Remove the skillet from the oven and let it 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 serving plate and slice into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 190
Fat: 13g
Carbohydrates: 5g
Protein: 13g
Substitutions for ingredients:
- Burrino cheese can be substituted with feta cheese or goat cheese.
- Kale can be substituted with spinach or Swiss chard.
Variations:
- Add diced cooked potatoes or sweet potatoes to the frittata for extra texture.
- Add cooked bacon or sausage for extra protein.
- Top the frittata with sliced cherry tomatoes before baking.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a whisk to beat the eggs thoroughly for a fluffy texture.
- 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:
Reheat leftover frittata in the microwave or oven until heated through.
Presentation ideas:
Serve the frittata on a large platter with fresh herbs and sliced tomatoes on the side.
Garnishes:
Garnish the frittata with fresh herbs such as parsley or basil.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Mixed green salad
Troubleshooting advice:
- If the frittata is not cooked through after 20 minutes, cover the skillet with foil and bake for an additional 5-10 minutes.
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges.
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 within 2 hours of cooking.
Food history:
Frittata is an Italian dish that is similar to an omelette. It is typically made with eggs, cheese, and vegetables or meat.
Flavor profiles:
The burrino cheese adds a creamy and tangy flavor to the frittata, while the kale adds a slightly bitter and earthy flavor.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian