Ingredients with Measurements:
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 2 cups cubed caigua (about 1/2 of a medium caigua)
- 2 cups baby spinach leaves
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
Special Equipment Needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a 10-inch non-stick skillet over medium heat. Add onion, bell pepper, garlic, cumin, coriander, chili powder, and smoked paprika. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Add caigua and spinach to the skillet and cook until caigua is tender and spinach is wilted, about 3 minutes.
4. In a medium bowl, whisk together eggs, milk, salt, and pepper.
5. Pour egg mixture into the skillet and stir to combine. Sprinkle cheese over the top.
6. Transfer skillet to preheated oven and bake until frittata is set and golden brown, about 20 minutes.
7. Let cool for 5 minutes before slicing and serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 6
Nutritional Information (per serving):
Calories: 191
Fat: 11.6g
Carbohydrates: 7.3g
Protein: 12.2g
Substitutions for Ingredients:
- Olive oil: canola oil, vegetable oil, or melted butter
- Onion: shallots, leeks, or scallions
- Bell pepper: poblano pepper, jalapeño pepper, or Anaheim pepper
- Caigua: zucchini, summer squash, or eggplant
- Milk: almond milk, coconut milk, or oat milk
- Cheese: feta, goat cheese, or Parmesan
Variations:
- Add cooked diced potatoes to the frittata for a heartier dish.
- Use kale or Swiss chard instead of spinach.
- Add cooked sausage, bacon, or ham for a meaty version.
Tips and Tricks:
- Make sure to preheat the oven before adding the frittata to the skillet.
- Use a non-stick skillet for easy removal of the frittata.
- If the frittata is browning too quickly, cover the skillet with aluminum foil.
Storage Instructions:
- Frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a 350°F oven for 10 minutes, or until heated through.
Presentation Ideas:
- Serve the frittata with a side of fresh fruit or a green salad.
- Slice the frittata into wedges and serve with a dollop of sour cream or Greek yogurt.
Garnishes:
- Fresh herbs such as parsley, cilantro, or chives
- Sliced avocado
- Sliced tomatoes
Pairings:
- Roasted potatoes
- Sauteed mushrooms
- Grilled asparagus
Suggested Side Dishes:
- Roasted sweet potatoes
- Sauteed greens
- Baked beans
Troubleshooting Advice:
- If the frittata is not setting, cover the skillet with aluminum foil and bake for an additional 5 minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
- Frittatas are a type of Italian omelet that can be served hot or cold.
Flavor Profiles:
- This frittata has a savory flavor with a hint of spice from the chili powder and smoked paprika.
Serving Suggestions:
- Serve as a main dish for breakfast, lunch, or dinner.
- Cut into small pieces and serve as an appetizer.
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Region: Peruvian