Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of Caciotta Toscana cheese, grated
- 1/2 cup of fresh spinach, chopped
- 1 tablespoon of olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Add the grated Caciotta Toscana cheese and chopped spinach to the egg mixture and stir until evenly distributed.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Pour the egg mixture into the skillet and use a spatula to spread it out evenly.
5. Cook the frittata for 5-7 minutes or until the edges start to set and the bottom is golden brown.
6. Use a spatula to carefully flip the frittata over and cook for an additional 3-5 minutes or until the other side is golden brown and the eggs are cooked through.
7. Remove the skillet from the heat and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 13g
Carbohydrates: 2g
Protein: 14g
Substitutions for ingredients:
- Caciotta Toscana cheese can be substituted with any other type of cheese that melts well, such as cheddar or mozzarella.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and color.
- Use different types of cheese, such as feta or goat cheese, for a different flavor profile.
- Add cooked bacon or ham for a meatier frittata.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata or it will become dry and tough.
- Let the frittata cool for a few minutes before slicing 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 in a skillet over low heat 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, for added flavor and color.
Pairings:
Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Mixed greens salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen it from the bottom before flipping.
- If the frittata is not cooking evenly, adjust the heat as needed.
Food safety advice:
- Make sure the eggs are cooked through 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:
Frittatas are a traditional Italian dish that originated in the Apulia region of Italy. They are similar to omelets but are typically thicker and contain more ingredients.
Flavor profiles:
The Caciotta Toscana cheese adds a nutty and slightly sweet flavor to the frittata, while the spinach adds a fresh and earthy flavor.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian