Ingredients with Measurements:
- 6 eggs
- 1/2 cup grated Caciocavallo Abruzzese cheese
- 1/4 cup milk
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup chopped sun-dried tomatoes
- Salt and pepper to taste
- 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, Caciocavallo Abruzzese cheese, milk, parsley, basil, chives, sun-dried tomatoes, salt, and pepper.
2. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
3. 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 lift the edges of the frittata and allow the uncooked eggs to flow underneath.
5. Once the frittata is mostly set, place the skillet under the broiler for 2-3 minutes or until the top is golden brown and the eggs are cooked through.
6. Remove the skillet from the broiler and let the frittata cool for a few minutes.
7. Use a spatula to slide the frittata onto a serving plate.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Medium heat on stovetop and broil in oven
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 16g
Protein: 15g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: 380mg
Substitutions for ingredients:
- Caciocavallo Abruzzese cheese can be substituted with any other hard cheese like Parmesan or Pecorino Romano.
- Sun-dried tomatoes can be substituted with roasted red peppers or fresh cherry tomatoes.
Variations:
- Add cooked bacon or sausage for a meatier frittata.
- Use different herbs like thyme or oregano for a different flavor profile.
- Add sautéed mushrooms or spinach for extra veggies.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata or 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 leftover 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 like parsley or chives.
Pairings:
- Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges.
Food safety advice:
- Make sure the eggs are cooked through before serving.
Food history:
- Frittatas are a traditional Italian dish that originated in the region of Campania.
Flavor profiles:
- The Caciocavallo Abruzzese cheese adds a nutty and slightly tangy flavor to the frittata, while the fresh herbs and sun-dried tomatoes add a fresh and savory taste.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or as a light dinner.
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Region: Italian