Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of paprika
- 1/4 teaspoon of cumin
- 1/4 teaspoon of coriander
- 1/2 cup of chopped Calligonum Junceum leaves
- 1/2 cup of chopped spinach leaves
- 1/4 cup of chopped onion
- 1 tablespoon of 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, black pepper, paprika, cumin, and coriander until well combined.
3. Add the chopped Calligonum Junceum leaves, spinach leaves, and onion to the egg mixture and stir until evenly distributed.
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 10-12 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 5 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: 15-20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 160
- Total fat: 10g
- Saturated fat: 3g
- Cholesterol: 250mg
- Sodium: 360mg
- Total carbohydrates: 5g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 12g
Substitutions for ingredients:
- Calligonum Junceum leaves can be substituted with any other leafy green, such as kale or chard.
- Spinach leaves can be substituted with any other leafy green, such as arugula or collard greens.
- Onion can be substituted with shallots or leeks.
Variations:
- Add cooked bacon or sausage to the egg mixture for a meatier frittata.
- Top the frittata with grated cheese before baking for a cheesy crust.
- Add diced tomatoes or roasted red peppers to the egg mixture for a colorful frittata.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a whisk to ensure that the egg mixture is well combined.
- Let the frittata cool for a few minutes before cutting 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 platter with fresh herbs and sliced tomatoes for a colorful presentation.
Garnishes:
- Garnish the frittata with chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Mixed green salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the frittata is sticking to the skillet, try using a silicone spatula to loosen the edges.
- If the frittata is not setting in the oven, try increasing 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.
Food history:
- Calligonum Junceum is a plant native to North Africa and the Middle East and has been used in traditional medicine for centuries.
Flavor profiles:
- Calligonum Junceum has a slightly bitter and tangy flavor, while spinach has a mild and slightly sweet flavor.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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