Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 chayote, peeled, seeded and diced
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 cups fresh spinach leaves, chopped
- 6 large eggs
- 1/2 cup grated Parmesan cheese
Special Equipment Needed:
- 9-inch non-stick skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in the skillet over medium heat.
2. Add the chayote, onion, garlic powder, pepper and salt. Cook, stirring occasionally, for about 5 minutes, or until the vegetables are tender.
3. Add the spinach and cook for an additional 2 minutes, or until the spinach is wilted.
4. In a medium bowl, whisk together the eggs and Parmesan cheese.
5. Pour the egg mixture into the skillet and cook, stirring occasionally, for about 10 minutes, or until the eggs are set.
6. Place the skillet under the broiler for about 2 minutes, or until the top of the frittata is lightly browned.
7. Cut into wedges and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Broil
Serving Size: 6
Nutritional Information:
Calories: 150
Fat: 10 g
Carbohydrates: 5 g
Protein: 10 g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- Chayote can be substituted with zucchini.
- Onion can be substituted with shallots.
- Spinach can be substituted with kale.
- Parmesan cheese can be substituted with cheddar cheese.
Variations:
- Add cooked bacon or sausage to the frittata.
- Add diced bell peppers or mushrooms to the frittata.
- Add diced cooked potatoes to the frittata.
Tips and Tricks:
- To make the frittata easier to cut, let it cool for a few minutes before cutting.
- For a lighter frittata, use egg whites instead of whole eggs.
Storage Instructions:
The frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The frittata can be reheated in the microwave or in a 350°F oven for about 5 minutes.
Presentation Ideas:
- Serve the frittata with a side of toast or a green salad.
- Cut the frittata into small pieces and serve as an appetizer.
Garnishes:
- Chopped fresh parsley
- Sliced green onions
Pairings:
- A crisp white wine such as Sauvignon Blanc
- A light red wine such as Pinot Noir
Suggested Side Dishes:
- Roasted potatoes
- Sauteed vegetables
Troubleshooting Advice:
- If the frittata is not cooking evenly, cover the skillet with a lid and cook for an additional 5 minutes.
Food Safety Advice:
- Make sure to cook the frittata until it is cooked through and the eggs are no longer runny.
Food History:
Frittatas are a type of Italian omelette that are often served as a main course or as a side dish. The frittata originated in the 16th century in Italy and is still a popular dish today.
Flavor Profiles:
This frittata has a savory flavor with a hint of sweetness from the chayote and a salty flavor from the Parmesan cheese.
Serving Suggestions:
- Serve the frittata with a side of toast and a green salad.
- Serve the frittata with a side of roasted potatoes and sautéed vegetables.
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