Ingredients with Measurements:
- 8 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of grated Casu Friscu cheese
- 1/2 cup of cooked asparagus, chopped
- 2 tablespoons of olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
3. Add the grated Casu Friscu cheese and chopped asparagus to the egg mixture and stir to combine.
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. Using a spatula, lift the edges of the frittata and let the uncooked eggs flow underneath.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and golden brown.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Using a spatula, loosen the edges of the frittata from the skillet and slide it onto a serving plate.
10. Slice the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 16g
Protein: 14g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: 420mg
Substitutions for ingredients:
- Casu Friscu cheese can be substituted with any other type of cheese, such as Parmesan or cheddar.
- Asparagus can be substituted with other vegetables, such as spinach or mushrooms.
Variations:
- Add cooked bacon or ham to the frittata for a meatier version.
- Top the frittata with sliced cherry tomatoes before baking for a burst of color and flavor.
- Add chopped herbs, such as parsley or basil, to the egg mixture for extra freshness.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata, as it will become dry and rubbery.
- Let the frittata cool for a few minutes before slicing, as it will be easier to handle.
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 oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the frittata on a platter with a side salad for a light lunch or dinner.
- Garnish the frittata with chopped herbs or grated cheese before serving.
Garnishes:
- Chopped herbs, such as parsley or basil
- Grated cheese, such as Parmesan or cheddar
Pairings:
- Serve the frittata with a side salad or roasted vegetables for a complete meal.
- Pair the frittata with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus with lemon and garlic
- Grilled zucchini with Parmesan cheese
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges and let it cook for a few more minutes.
- If the frittata is not setting in the oven, increase the baking time by a few minutes.
Food safety advice:
- Make sure the eggs are fully cooked before serving to prevent foodborne illness.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
- Frittata is an Italian dish that originated in the 16th century.
- It was traditionally made with leftover vegetables and eggs, and was a popular dish among Italian peasants.
Flavor profiles:
- The Casu Friscu cheese adds a salty and tangy flavor to the frittata, while the asparagus adds a fresh and earthy flavor.
Serving suggestions:
- Serve the frittata for breakfast, brunch, lunch, or dinner.
- It can be served hot, warm, or at room temperature.
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Region: Sardinian