Ingredients with Measurements:
- 6 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
- 2 cups of fresh spinach leaves, chopped
- 1 cup of grated Casciotta di Urbino cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing 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 sauté for 2-3 minutes until translucent.
5. Add the chopped spinach leaves and sauté for another 2-3 minutes until wilted.
6. Pour the egg mixture over the sautéed onions and spinach.
7. Sprinkle the grated Casciotta di Urbino cheese over the top of the egg mixture.
8. Cook the frittata on the stovetop for 3-4 minutes until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set and the cheese is melted and golden brown.
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 serving plate and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Fat: 18g
Protein: 16g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 550mg
Substitutions for ingredients:
- You can use any type of cheese that melts well instead of Casciotta di Urbino cheese.
- You can use any type of greens instead of spinach.
Variations:
- You can add cooked bacon or ham to the frittata for extra flavor.
- You can add chopped tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata or it will become dry and tough.
- Let the frittata cool for a few minutes before slicing 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 10-15 minutes until heated through.
Presentation ideas:
- Serve the frittata on a platter with a side salad for a complete meal.
Garnishes:
- You can garnish the frittata with chopped fresh herbs like parsley or chives.
Pairings:
- Serve the frittata with a glass of white wine like Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- A side salad with mixed greens and a vinaigrette dressing would pair well with this frittata.
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges and slide it onto a plate.
Food safety advice:
- Make sure the frittata is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Casciotta di Urbino is a soft cheese made from sheep and cow's milk in the region of Marche, Italy.
Flavor profiles:
- The frittata has a savory and cheesy flavor with a hint of sweetness from the onions.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or dinner.
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Region: Italian