Ingredients with Measurements:
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Caciocavallo Ragusano cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced zucchini
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Stir in the grated Caciocavallo Ragusano cheese and chopped parsley.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the diced onion, red bell pepper, and zucchini to the skillet and cook for 5-7 minutes, or until the vegetables are tender.
5. Pour the egg mixture over the vegetables in the skillet and use a spatula to distribute the mixture evenly.
6. Cook the frittata for 8-10 minutes, or until the edges are set and the center is just slightly jiggly.
7. Preheat the broiler to high.
8. Place the skillet under the broiler and cook for 2-3 minutes, or until the top of the frittata is golden brown and fully set.
9. Remove the skillet from the broiler and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Broil on high
Serving size:
4-6 servings
Nutritional information:
Calories: 230
Fat: 16g
Carbohydrates: 6g
Protein: 16g
Substitutions for ingredients:
- Caciocavallo Ragusano cheese can be substituted with any other hard, grated cheese such as Parmesan or Pecorino Romano.
- Red bell pepper can be substituted with any other color bell pepper or a mild chili pepper.
- Zucchini can be substituted with any other summer squash such as yellow squash or pattypan squash.
Variations:
- Add cooked bacon or sausage to the frittata for a heartier dish.
- Use different herbs such as basil or thyme instead of parsley.
- Add sliced cherry tomatoes or sun-dried tomatoes for a burst of flavor.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently lift the edges of the frittata while it cooks to allow the uncooked egg mixture to flow underneath.
- Let the frittata cool for a few minutes before slicing to allow it to set and 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:
To reheat the frittata, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the frittata on a large platter with a sprinkle of fresh parsley and a drizzle of olive oil.
Garnishes:
Fresh parsley, chopped chives, or a sprinkle of red pepper flakes.
Pairings:
Serve the frittata with a simple green salad dressed with a lemon vinaigrette.
Suggested side dishes:
Roasted potatoes, crusty bread, or a fruit salad.
Troubleshooting advice:
- If the frittata is sticking to the skillet, try using more oil or butter to prevent it from sticking.
- If the frittata is not setting in the center, cover the skillet with a lid or foil to help it cook through.
Food safety advice:
Be sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Caciocavallo Ragusano is a traditional cheese from the Ragusa region of Sicily, Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
The frittata has a savory, cheesy flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the frittata for breakfast, brunch, or a light dinner.
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Region: Italian