Ingredients with Measurements:
- 8 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1/2 cup of chopped onion
- 1 cup of chopped artichoke hearts
- 4 ounces of Caprino Fresco cheese, crumbled
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the chopped artichoke hearts to the skillet and cook for an additional 2 minutes.
6. Pour the egg mixture into the skillet and stir gently with a rubber spatula to distribute the vegetables evenly.
7. Sprinkle the crumbled Caprino Fresco cheese over the top of the egg mixture.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and the cheese is melted and golden brown.
9. Remove the skillet from the oven and let the frittata cool for 5 minutes.
10. Sprinkle the chopped fresh parsley over the top of the frittata.
11. Use a rubber spatula to loosen the edges of the frittata from the skillet.
12. Slide the frittata onto a serving plate and cut into wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 8g
- Protein: 15g
Substitutions for ingredients:
- Instead of Caprino Fresco cheese, you can use any other soft goat cheese.
- Instead of artichoke hearts, you can use chopped spinach or roasted red peppers.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Use different herbs, such as basil or thyme, instead of parsley.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata, as it will become dry and rubbery.
- Serve the frittata warm or at room temperature.
Storage instructions:
- Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the frittata, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the frittata on a platter with a side salad and crusty bread.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or chives, over the top of the frittata.
Pairings:
- Serve the frittata with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a rubber spatula to loosen the edges before sliding it onto a serving plate.
Food safety advice:
- Make sure to cook the frittata until it is set and the internal temperature reaches 160°F to prevent foodborne illness.
Food history:
- Frittata is an Italian dish that is similar to an omelette or quiche.
Flavor profiles:
- The Caprino Fresco cheese adds a tangy and creamy flavor to the frittata, while the artichoke hearts provide a slightly sweet and nutty flavor.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or as a light dinner.
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Region: Italian