Ingredients with Measurements:
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 4 cups fresh spinach leaves, chopped
- 1/2 cup grated Caciocavallo Podolico Campano cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent.
5. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Pour the egg mixture into the skillet and stir gently to distribute the spinach.
7. Sprinkle the grated Caciocavallo Podolico Campano cheese over the top of the frittata.
8. Cook the frittata on the stovetop for 5-7 minutes or until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the frittata is set and the cheese is melted and bubbly.
10. Remove the skillet from the oven and let the frittata cool for a few minutes.
11. Use a spatula to loosen the edges of the frittata from the skillet.
12. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 5g
Protein: 14g
Substitutions for ingredients:
- Caciocavallo Podolico Campano cheese can be substituted with any other type of cheese, such as cheddar or mozzarella.
- Fresh spinach can be substituted with frozen spinach, but make sure to thaw and drain it before using.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor and color.
- Use different types of cheese, such as feta or goat cheese.
- Add cooked crumbled sausage or bacon for a heartier frittata.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata, as it will become dry and rubbery.
- Let the frittata cool for a few minutes before cutting it into wedges.
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, such as parsley or basil.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to gently loosen it from the bottom.
- If the frittata is too dry, add a splash of milk to the egg mixture before cooking.
Food safety advice:
Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Frittatas are a traditional Italian dish that originated in the countryside. They were originally made with leftover vegetables and cheese, and were a popular way to use up ingredients.
Flavor profiles:
This frittata is savory and cheesy, with a hint of garlic and onion. The spinach adds a fresh and earthy flavor.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light dinner.
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Region: Italian