Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of grated corkotta cheese
- 1/2 cup of chopped broccoli florets
- 1 tablespoon of olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Add the grated corkotta cheese and chopped broccoli florets to the egg mixture and stir until evenly distributed.
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 egg mixture to flow underneath.
7. Once the bottom is set and the top is still slightly runny, transfer the skillet to the preheated oven.
8. Bake for 10-12 minutes, or until the frittata is set and the top is golden brown.
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 from the skillet and slide it onto a serving plate.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 190
Fat: 13g
Saturated Fat: 5g
Cholesterol: 240mg
Sodium: 410mg
Carbohydrates: 3g
Fiber: 1g
Sugar: 2g
Protein: 15g
Substitutions for ingredients:
- Corkotta cheese can be substituted with any other type of cheese, such as cheddar or feta.
- Broccoli can be substituted with any other vegetable, such as spinach or mushrooms.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of cheese, such as mozzarella or parmesan, for a different flavor profile.
Tips and tricks:
- Make sure to whisk the eggs and milk together well to ensure a fluffy frittata.
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the skillet before transferring it to the oven, as it will continue to cook in the oven.
Storage instructions:
Leftover frittata can be stored 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 large platter with a side salad or roasted vegetables for a complete meal.
Garnishes:
Garnish the frittata with chopped fresh herbs, such as parsley or chives, for a pop of color and flavor.
Pairings:
Pair the frittata with a crisp green salad or roasted vegetables for a well-rounded meal.
Suggested side dishes:
- Roasted asparagus
- Garlic roasted potatoes
- Mixed green salad with vinaigrette dressing
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before transferring it to the oven.
- If the frittata is not setting in the oven, increase the temperature to 375°F and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the frittata until it is set and the internal temperature reaches 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Frittatas are a traditional Italian dish that originated in the early 16th century. They were originally made with leftover vegetables and cheese, and were often served as a quick and easy meal.
Flavor profiles:
This frittata has a savory and slightly nutty flavor from the corkotta cheese, and a fresh and slightly bitter flavor from the broccoli.
Serving suggestions:
Serve the frittata as a main dish for breakfast, lunch, or dinner. It can also be sliced into small pieces and served as an appetizer or snack.
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