Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Cacio Magno cheese
- 1/4 cup chopped fresh herbs (such as parsley, basil, and thyme)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. In a large bowl, whisk together the eggs, Cacio Magno cheese, chopped herbs, salt, and black pepper until well combined.
2. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
3. Once the oil is hot, pour the egg mixture into the skillet and cook for 5-7 minutes, or until the edges start to set.
4. Use a spatula to gently lift the edges of the frittata and allow the uncooked eggs to flow underneath.
5. Once the top of the frittata is almost set, place the skillet under the broiler for 2-3 minutes, or until the top is golden brown and the eggs are fully cooked.
6. Remove the skillet from the oven and let the frittata cool for a few minutes.
7. Use a spatula to loosen the edges of the frittata from the skillet, then slide it onto a cutting board.
8. Cut the frittata into wedges and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Broil on high
Serving size:
4-6 servings
Nutritional information:
Calories: 170
Fat: 13g
Protein: 10g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 320mg
Substitutions for ingredients:
- Cacio Magno cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Fresh herbs can be substituted with dried herbs, but reduce the amount to 1 tablespoon.
Variations:
- Add cooked vegetables such as spinach, mushrooms, or bell peppers to the egg mixture.
- Substitute the herbs with different combinations such as rosemary and thyme or dill and chives.
- Add cooked bacon or ham for a meatier frittata.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Be sure to whisk the eggs well to ensure a fluffy texture.
- Don't overcook the frittata or it will become dry.
Storage instructions:
Leftover frittata can be stored 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 with additional fresh herbs and grated cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula Salad with Lemon Vinaigrette
- Roasted Asparagus with Parmesan Cheese
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges.
- If the frittata is not fully cooked, place it back under the broiler for an additional 1-2 minutes.
Food safety advice:
- Be sure to cook the frittata until the eggs are fully cooked to prevent foodborne illness.
Food history:
Frittatas are a traditional Italian dish that originated in the 16th century. They were originally made with leftover vegetables and cheese.
Flavor profiles:
The Cacio Magno cheese adds a salty and tangy flavor to the frittata, while the fresh herbs add a fresh and herbaceous flavor.
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: Italian