Ingredients with Measurements:
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cups fresh spinach leaves, chopped
- 1/2 cup crumbled Chabri Stagionato cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a medium 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 5 minutes.
5. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
6. Pour the egg mixture into the skillet and stir to combine with the spinach and onion.
7. Sprinkle the crumbled Chabri Stagionato cheese over the top of the egg mixture.
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 the cheese is melted and golden.
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 oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories: 195
Fat: 13g
Saturated Fat: 5g
Cholesterol: 250mg
Sodium: 515mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Protein: 15g
Substitutions for ingredients:
- Chabri Stagionato cheese can be substituted with any other hard, aged cheese such as Parmesan or Pecorino Romano.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add diced cooked bacon or ham for a meatier frittata.
- Substitute the spinach with other vegetables such as mushrooms, bell peppers, or zucchini.
- Use different types of cheese such as feta, goat cheese, or cheddar.
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 to the oven.
- Let the frittata cool for a few minutes before cutting into wedges to prevent it from falling apart.
Storage instructions:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the frittata in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the frittata on a platter with a garnish of fresh herbs such as parsley or basil.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Sautéed mushrooms
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before transferring to the oven.
- If the frittata is not setting in the oven, increase the baking time by a few minutes.
Food safety advice:
Be sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Frittatas are a traditional Italian dish that originated in the early 16th century. They were originally made with leftover vegetables and meats, and were often served as a quick and easy meal for farmers and laborers.
Flavor profiles:
The Chabri Stagionato cheese adds a nutty and slightly salty flavor to the frittata, while the spinach adds a fresh and earthy taste.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian