Italian > Antipasti > Uova

Caciotta del Monte Lazzarina and Artichoke Frittata Recipe

Ingredients with Measurements:
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Caciotta del Monte Lazzarina cheese
- 1/2 cup chopped artichoke hearts
- 1 tablespoon 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, and black pepper until well combined.
3. Add the grated Caciotta del Monte Lazzarina cheese and chopped artichoke hearts to the bowl and stir to combine.
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 15-20 minutes, or until the frittata is set and golden brown on top.
7. Remove the skillet from the oven and let the frittata cool for a few minutes.
8. Use a spatula to loosen the edges of the frittata from the skillet, then slide it onto a serving plate.
9. Cut the frittata into wedges and serve.


- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings

Nutritional information:
- Calories: 220
- Fat: 15g
- Carbohydrates: 5g
- Protein: 16g

Substitutions for ingredients:
- Caciotta del Monte Lazzarina cheese can be substituted with any mild, semi-soft cheese such as Fontina or Gouda.
- Chopped artichoke hearts can be substituted with any other vegetable such as spinach, mushrooms, or bell peppers.

Variations:
- Add cooked bacon or ham to the egg mixture for a meatier frittata.
- Top the frittata with sliced tomatoes or fresh herbs before baking for added flavor and color.

Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Be sure to whisk the egg mixture well to ensure a fluffy and light frittata.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.

Storage instructions:
- Store any leftover frittata 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 colorful platter with a side salad for a beautiful and balanced meal.

Garnishes:
- Garnish the frittata with fresh herbs such as parsley or basil for added flavor and color.

Pairings:
- Serve the frittata with a crisp green salad and a glass of white wine for a light and refreshing meal.

Suggested side dishes:
- Roasted potatoes or grilled asparagus make great side dishes for this frittata.

Troubleshooting advice:
- If the frittata is not setting in the oven, increase the temperature to 400°F and continue baking for an additional 5-10 minutes.

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:
- Frittatas are a traditional Italian dish that originated in the 16th century.

Flavor profiles:
- The Caciotta del Monte Lazzarina cheese adds a mild and creamy flavor to the frittata, while the artichoke hearts provide a slightly tangy and earthy taste.

Serving suggestions:
- Serve the frittata for breakfast, brunch, or as a light lunch or dinner.

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Region: Italian

Taste: Savory, Tangy, Herby, Creamy, Earthy