Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of Caprino degli Alburni cheese, crumbled
- 1/4 cup of milk
- 1/4 cup of chopped fresh parsley
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat your oven to 375°F.
2. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
3. Add the crumbled Caprino degli Alburni cheese and chopped parsley to the egg mixture and stir until well combined.
4. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 3-4 minutes or until the edges start to set.
6. Use a spatula to gently lift the edges of the frittata and allow the uncooked eggs to flow underneath.
7. Once the frittata is mostly set but still slightly runny on top, transfer the skillet to the preheated oven.
8. Bake for 8-10 minutes or until the frittata is fully set and slightly golden on top.
9. Remove the skillet from the oven and let the frittata cool for a few minutes.
10. Use a spatula to loosen the edges of the frittata and slide it onto a serving plate.
11. Cut the frittata into wedges and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 190
Fat per serving: 15g
Protein per serving: 11g
Carbohydrates per serving: 2g
Fiber per serving: 0g
Sugar per serving: 1g
Sodium per serving: 310mg
Substitutions for ingredients:
- Caprino degli Alburni cheese can be substituted with any other soft goat cheese.
- Fresh parsley can be substituted with fresh basil or oregano.
Variations:
- Add sautéed mushrooms, onions, or bell peppers to the frittata for extra flavor.
- Substitute the Caprino degli Alburni cheese with feta cheese or ricotta cheese.
- Add cooked bacon or ham to the frittata for a heartier meal.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking to the pan.
- Be sure to whisk the eggs well to ensure a fluffy texture.
- Don't overcook the frittata in the skillet before transferring it to the oven, or it will become dry.
- Let the frittata cool for a few minutes before cutting it to prevent it from falling apart.
Storage instructions:
Store any 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 oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the frittata on a large platter with a sprinkle of fresh parsley on top.
Garnishes:
Garnish with fresh parsley or basil.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted asparagus
- Sautéed spinach
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a non-stick skillet or add more oil to the pan.
- If the frittata is too dry, reduce the cooking time in the oven or add more milk to the egg mixture.
Food safety advice:
- Be sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Caprino degli Alburni is a type of goat cheese that is produced in the Cilento region of Italy. It is made from the milk of the Alburni goats, which are native to the area.
Flavor profiles:
The Caprino degli Alburni cheese adds a tangy and slightly salty flavor to the frittata, while the fresh parsley adds a fresh and herbaceous note.
Serving suggestions:
Serve the Caprino degli Alburni frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian