Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Canestrato Vacchino cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions
- 1/4 cup chopped sun-dried tomatoes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the eggs, Canestrato Vacchino cheese, parsley, scallions, sun-dried tomatoes, salt, and black pepper.
2. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
3. Pour the egg mixture into the skillet and cook for 5-7 minutes or until the bottom is set.
4. Use a spatula to gently lift the edges of the frittata and allow the uncooked egg mixture to flow underneath.
5. Once the top of the frittata is almost set, place the skillet under the broiler for 2-3 minutes or until the top is golden brown.
6. Remove the skillet from the oven and let the frittata cool for a few minutes.
7. Use a spatula to loosen the frittata from the skillet and slide it onto a cutting board.
8. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat for stovetop cooking and broil setting for oven cooking.
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 14g
Protein: 11g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 350mg
Substitutions for ingredients:
- Canestrato Vacchino cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Sun-dried tomatoes can be substituted with roasted red peppers or fresh cherry tomatoes.
Variations:
- Add cooked bacon or sausage for a meatier frittata.
- Add sautéed mushrooms or spinach for a vegetarian option.
- Use different herbs such as basil or thyme for a different flavor profile.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Be sure to cook the frittata on low-medium heat to prevent burning.
- Use a spatula to gently lift the edges of the frittata to allow the uncooked egg mixture to flow underneath.
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 oven until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish with fresh parsley or scallions.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
- Grilled zucchini with Parmesan cheese
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen it from the bottom.
- If the frittata is not cooking evenly, adjust the heat or move the skillet around on the stovetop.
Food safety advice:
- Be sure to cook the frittata to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Frittatas are a traditional Italian dish that originated in the rural areas of Italy. They were originally made with leftover vegetables and meats and were a way to use up ingredients that were on hand.
Flavor profiles:
The Canestrato Vacchino cheese adds a nutty and slightly salty flavor to the frittata, while the sun-dried tomatoes add a sweet and tangy flavor.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian