Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 cup of grated Caciocavallo di Cimina cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. In a large bowl, whisk together the eggs, milk, Caciocavallo di Cimina cheese, parsley, basil, salt, and black pepper until well combined.
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 bottom is set.
4. Using a spatula, flip the frittata over and cook for an additional 5-7 minutes or until the other side is set.
5. Remove the frittata from the skillet and let it cool for a few minutes.
6. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10-14 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 190
Fat: 14g
Protein: 12g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 310mg
Substitutions for ingredients:
- Caciocavallo di Cimina cheese can be substituted with any other hard cheese such as Parmesan or Pecorino Romano.
- Fresh parsley and basil can be substituted with dried herbs.
Variations:
- Add diced cooked ham or bacon for a meatier frittata.
- Add sautéed vegetables such as onions, mushrooms, and bell peppers for a more flavorful frittata.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata to prevent it from becoming dry.
- Let the frittata cool for a few minutes before cutting it 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 and grated cheese.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus
- Garlic roasted potatoes
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 more milk to the egg mixture.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Caciocavallo di Cimina is a type of cheese that originated in the Cimina Mountains in central Italy. It is a hard cheese made from cow's milk and has a nutty flavor.
Flavor profiles:
The frittata has a savory and cheesy flavor with hints of fresh herbs.
Serving suggestions:
Serve the frittata for breakfast, brunch, or lunch.
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Region: Italian