Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Canestrato d'Aspromonte cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. In a large bowl, whisk together the eggs, Canestrato d'Aspromonte cheese, parsley, basil, chives, salt, and black pepper until well combined.
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 edges start to set.
4. Use a spatula to gently lift the edges of the frittata and allow the uncooked egg to flow underneath.
5. Once the frittata is mostly set, place a large plate over the skillet and carefully flip the frittata onto the plate.
6. Slide the frittata back into the skillet and cook for an additional 2-3 minutes, or until the eggs are fully set.
7. Remove the skillet from the heat and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 14g
Saturated Fat: 5g
Cholesterol: 250mg
Sodium: 350mg
Carbohydrates: 1g
Protein: 12g
Substitutions for ingredients:
- Canestrato d'Aspromonte cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Fresh parsley, basil, and chives can be substituted with dried herbs.
Variations:
- Add diced cooked potatoes or sautéed mushrooms to the egg mixture before cooking.
- Top the frittata with sliced tomatoes or roasted red peppers before serving.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata or it will become dry.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
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 in a skillet over low heat until warmed through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish the frittata with additional chopped fresh herbs or grated cheese.
Pairings:
Serve the frittata with a side salad or fresh fruit.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Fresh fruit salad
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to gently loosen it from the bottom of the pan.
- If the frittata is too dry, add a splash of milk to the egg mixture before cooking.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover frittata in the refrigerator and consume within 3 days.
Food history:
Canestrato d'Aspromonte is a hard cheese made from sheep's milk in the Aspromonte Mountains of Calabria, Italy. It has been produced for centuries and is a staple in Calabrian cuisine.
Flavor profiles:
Canestrato d'Aspromonte cheese has a nutty, slightly sweet flavor and a firm texture.
Serving suggestions:
Serve the Canestrato d'Aspromonte Frittata as a main dish for breakfast, lunch, or dinner.
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Region: Italian