Ingredients with Measurements:
- 6 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped sun-dried tomatoes
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, milk, salt, black pepper, red pepper flakes, and Parmesan cheese until well combined.
3. Heat the olive oil in the skillet over medium heat.
4. Add the crumbled goat cheese, basil, and sun-dried tomatoes to the skillet and cook for 1-2 minutes until the cheese is slightly melted.
5. Pour the egg mixture into the skillet and stir gently to combine with the cheese mixture.
6. Cook for 3-4 minutes until the edges of the frittata start to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the center of the frittata is set and the top is golden brown.
8. Remove the skillet from the oven and let the frittata cool for 5-10 minutes.
9. Use a spatula to loosen the edges of the frittata from the skillet and slide it onto a serving plate.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
Serves 4-6 people.
Nutritional information:
Calories: 220
Fat: 16g
Carbohydrates: 4g
Protein: 15g
Substitutions for ingredients:
- You can use any type of cheese instead of goat cheese.
- You can use any type of herbs instead of basil.
- You can use any type of dried fruit instead of sun-dried tomatoes.
Variations:
- You can add cooked bacon or sausage to the frittata.
- You can add sautéed vegetables such as mushrooms, onions, or bell peppers to the frittata.
Tips and tricks:
- Be sure to whisk the eggs and milk together well to create a fluffy frittata.
- Use a non-stick skillet to prevent the frittata from sticking.
- 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 oven until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish the frittata with fresh herbs such as parsley or chives.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before flipping.
- If the frittata is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
- Be sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover frittata in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Caprino al Pepe di Bagnolo Frittata is a traditional Italian dish that originated in the Piedmont region of Italy. It is typically made with goat cheese and black pepper.
Flavor profiles:
This frittata is savory and slightly spicy with a creamy texture from the goat cheese.
Serving suggestions:
Serve this frittata for breakfast, brunch, or as a light dinner.
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Region: Italian