Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup corn nuts, crushed
- 1 cup kale, chopped
- 1/4 cup onion, chopped
- 1 tablespoon olive oil
Special equipment needed:
- 10-inch oven-safe skillet
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 until well combined.
3. Stir in the crushed corn nuts, chopped kale, and chopped onion.
4. Heat the olive oil in the skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 5-7 minutes, or until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is set in the center.
7. Remove the skillet from the oven and let the frittata cool for a few minutes.
8. Use a spatula to loosen the edges of the frittata from the skillet.
9. Carefully slide the frittata onto a serving plate.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 12g
Protein: 10g
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Sodium: 370mg
Substitutions for ingredients:
- Corn nuts can be substituted with any other type of nut or seed.
- Kale can be substituted with spinach or any other leafy green.
- Onion can be substituted with shallots or leeks.
Variations:
- Add cooked bacon or sausage for a meatier frittata.
- Use different types of cheese, such as cheddar or feta.
- Add diced tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Make sure to use an oven-safe skillet to avoid any accidents.
- Use a non-stick skillet to prevent the frittata from sticking.
- Let the frittata cool for a few minutes before slicing to avoid it 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 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 fresh herbs and sliced tomatoes.
Garnishes:
Garnish the frittata with fresh herbs, such as parsley or basil.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Tomato and cucumber salad
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before sliding it onto a plate.
- If the frittata is not setting in the center, bake it for a few more minutes until it is cooked through.
Food safety advice:
Make sure to cook the frittata to an internal temperature of 160°F to avoid any foodborne illnesses.
Food history:
Frittatas are an Italian dish that originated in the 16th century. They were traditionally made with leftover vegetables and cheese.
Flavor profiles:
This frittata has a crunchy texture from the corn nuts and a slightly bitter flavor from the kale.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light dinner.
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