Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cups baby spinach leaves
- 4 ounces Caprino d'Alpeggio cheese, crumbled
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a 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 3 minutes.
5. Add the baby spinach leaves and cook until wilted, about 2 minutes.
6. Pour the egg mixture into the skillet and stir gently to distribute the spinach and onion evenly.
7. Sprinkle the crumbled Caprino d'Alpeggio cheese over the top of the frittata.
8. Cook the frittata on the stovetop for 5 minutes or until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the frittata is set and golden brown on top.
10. Remove the skillet from the oven and let the frittata cool for a few minutes.
11. Use a spatula to loosen the edges of the frittata from the skillet.
12. Slide the frittata onto a cutting board and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 15g
Carbohydrates: 4g
Protein: 12g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Caprino d'Alpeggio.
- You can use any type of greens instead of spinach.
Variations:
- Add diced cooked potatoes or sweet potatoes to the frittata for extra texture and flavor.
- Add diced cooked bacon or ham for extra protein.
- Add sliced cherry tomatoes on top of the frittata before baking for extra color and flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Be sure to cook the frittata on the stovetop until the edges start to set before transferring it to the oven.
- Let the frittata cool for a few minutes before cutting into wedges 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 on the side.
Garnishes:
Garnish the frittata with chopped fresh herbs such as parsley or chives.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted asparagus with lemon and garlic
- Grilled zucchini with Parmesan cheese
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to gently loosen the edges before transferring it to the oven.
- If the frittata is not cooked through after baking, return it to the oven for a few more minutes until set.
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 within 2 hours of cooking.
Food history:
Frittata is an Italian dish that is similar to an omelette but is typically cooked in a skillet and finished in the oven. It is a popular dish for breakfast, brunch, or lunch.
Flavor profiles:
This frittata is savory and slightly tangy from the Caprino d'Alpeggio cheese. The spinach adds a fresh, earthy flavor.
Serving suggestions:
Serve the frittata with a side salad or roasted vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian