Ingredients with Measurements:
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 cup chopped fresh spinach
- 1/2 cup grated Caciotta Amiatina cheese
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, onion powder, oregano, basil, and thyme until well combined.
3. Add the chopped spinach and grated Caciotta Amiatina cheese to the bowl and stir until evenly distributed.
4. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 3-4 minutes, or until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and the top is golden brown.
7. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-16 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 17g
Carbohydrates: 2g
Protein: 14g
Substitutions for ingredients:
- Caciotta Amiatina cheese can be substituted with any other mild cheese such as mozzarella or cheddar.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.
Variations:
- Add diced cooked ham or bacon to the egg mixture for a meatier frittata.
- Use different herbs and spices to customize the flavor of the frittata.
- Add sliced cherry tomatoes or roasted red peppers for extra flavor and color.
Tips and tricks:
- Make sure to whisk the egg mixture well to ensure that the ingredients are evenly distributed.
- Use a non-stick skillet to prevent the frittata from sticking to the pan.
- Let the frittata cool for a few minutes before slicing to make it easier to cut.
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 oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes for a colorful presentation.
Garnishes:
Garnish the frittata with fresh herbs such as parsley or basil.
Pairings:
Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Mixed green salad
- Garlic roasted potatoes
Troubleshooting advice:
- If the frittata is sticking to the pan, use a spatula to gently loosen the edges before transferring it to the oven.
- If the frittata is not fully cooked after baking, return it to the oven for an additional 2-3 minutes.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure that it is safe to eat.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Caciotta Amiatina is a type of cheese that originated in the Amiata region of Tuscany, Italy. It is a mild, semi-soft cheese that is often used in Italian dishes such as frittatas and pasta dishes.
Flavor profiles:
The Caciotta Amiatina and spinach frittata has a savory, cheesy flavor with hints of garlic, onion, and herbs.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian