Ingredients with Measurements:
- 6 eggs
- 1/2 cup of milk
- 1/2 cup of grated Caciotta Senese cheese
- 1/2 cup of diced zucchini
- 1/2 cup of diced onion
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the eggs, milk, and grated Caciotta Senese cheese. Set aside.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the diced zucchini and onion to the skillet and sauté for 5 minutes until they are tender.
5. Pour the egg mixture into the skillet and stir gently to distribute the zucchini and onion evenly.
6. Cook the frittata on the stovetop for 5 minutes or until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 10-15 minutes or until the frittata is set and golden brown on top.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Use a spatula to loosen the edges of the frittata from the skillet and slide it onto a serving plate.
10. Cut the frittata into wedges and serve hot or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 230
Fat: 16g
Carbohydrates: 5g
Protein: 17g
Sodium: 360mg
Substitutions for ingredients:
- Caciotta Senese cheese can be substituted with any other mild cheese such as mozzarella or cheddar.
- Zucchini can be substituted with any other vegetable such as bell peppers or mushrooms.
Variations:
- Add diced tomatoes or spinach to the frittata for extra flavor and nutrition.
- Use different types of cheese such as feta or goat cheese for a different taste.
- Add cooked bacon or ham for a meatier version of the frittata.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking to the bottom.
- Don't overcook the frittata or it will become dry and rubbery.
- Let the frittata cool for a few minutes before cutting it into wedges to 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 oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the frittata on a large platter with fresh herbs and sliced tomatoes on the side.
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:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus with lemon and garlic
- Grilled eggplant with tomato and feta cheese
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges and slide it onto a plate.
- If the frittata is too dry, add more milk to the egg mixture before cooking.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover frittata in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Frittata is an Italian dish that is similar to an omelette. It is typically made with eggs, cheese, and vegetables or meat.
Flavor profiles:
This frittata has a mild and creamy flavor from the Caciotta Senese cheese and a slightly sweet taste from the zucchini.
Serving suggestions:
Serve the frittata as a main dish for breakfast, lunch, or dinner.
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Region: Italian