Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh chives
- 1/2 cup of diced artichoke hearts
- 1/2 cup of diced caciottina di bufala cheese
- 1 tablespoon of olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, Parmesan cheese, parsley, basil, and chives until well combined.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the diced artichoke hearts to the skillet and sauté for 2-3 minutes until lightly browned.
5. Pour the egg mixture into the skillet and stir gently to distribute the artichokes evenly.
6. Sprinkle the diced caciottina di bufala cheese over the top of the egg mixture.
7. Cook the frittata on the stovetop for 3-4 minutes until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is set and golden brown on top.
9. Remove the skillet from the oven and let the frittata cool for 5 minutes.
10. Use a spatula to loosen the edges of the frittata from the skillet.
11. Slide the frittata onto a serving platter and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 190
Fat: 13g
Saturated Fat: 5g
Cholesterol: 240mg
Sodium: 490mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Protein: 14g
Substitutions for ingredients:
- Caciottina di bufala cheese can be substituted with any other soft cheese such as feta or goat cheese.
- Artichoke hearts can be substituted with any other vegetable such as spinach or mushrooms.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Use different herbs such as thyme or rosemary for a different flavor profile.
- Add sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently loosen the edges of the frittata from the skillet before sliding it onto a serving platter.
- Let the frittata cool for a few minutes before cutting 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 on a microwave-safe plate and microwave for 30-60 seconds until heated through.
Presentation ideas:
Serve the frittata on a large platter with a sprig of fresh herbs on top for a beautiful presentation.
Garnishes:
Garnish the frittata with additional chopped herbs or a sprinkle of Parmesan cheese.
Pairings:
Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with a lemon vinaigrette
- Roasted asparagus with garlic and Parmesan cheese
- Sautéed mushrooms with thyme and butter
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before sliding it onto a serving platter.
- If the frittata is not setting in the oven, increase the baking time by a few minutes.
Food safety advice:
- Be 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 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 is similar to an omelet. They are typically made with eggs, cheese, and vegetables or meat.
Flavor profiles:
This frittata has a savory and slightly tangy flavor from the caciottina di bufala cheese and artichoke hearts. The fresh herbs add a bright and fresh flavor to the dish.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian