Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Cosacavaddu cheese
- 1/2 cup grated Parmesan cheese
- 1 medium zucchini, sliced thinly
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk the eggs until frothy. Add the grated Cosacavaddu cheese and Parmesan cheese, and whisk until well combined.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
4. Add the sliced zucchini to the skillet and sauté until it is tender and lightly browned.
5. Pour the egg mixture into the skillet and stir gently to combine with the zucchini and onion.
6. Cook the frittata on the stove for 5-7 minutes, or until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Use a spatula to loosen the edges of the frittata from the skillet, then slide the frittata onto a serving plate.
10. Cut the frittata into wedges and serve warm.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 240
- Fat: 18g
- Carbohydrates: 4g
- Protein: 16g
Substitutions for ingredients:
- Cosacavaddu cheese can be substituted with any other hard cheese, such as cheddar or pecorino.
- Parmesan cheese can be substituted with Romano cheese.
- Zucchini can be substituted with any other summer squash, such as yellow squash or pattypan squash.
Variations:
- Add chopped fresh herbs, such as basil or parsley, to the egg mixture for extra flavor.
- Add cooked bacon or ham to the frittata for a meaty version.
- Add sliced cherry tomatoes to the frittata for a burst of color and flavor.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently lift the edges of the frittata as it cooks to allow the uncooked egg mixture to flow underneath.
- Let the frittata cool for a few minutes before slicing 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 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 colorful platter with a side salad for a beautiful presentation.
Garnishes:
- Garnish the frittata with chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve the frittata with a side of crusty bread and a glass of white wine for a delicious meal.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing pairs well with the frittata.
Troubleshooting advice:
- If the frittata is not setting in the oven, increase the temperature to 400°F and bake for an additional 5-10 minutes.
Food safety advice:
- Be sure to cook the frittata to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
- Frittatas are a traditional Italian dish that originated in the southern regions of Italy.
Flavor profiles:
- The frittata has a savory and slightly salty flavor from the cheese, with a subtle sweetness from the zucchini.
Serving suggestions:
- Serve the frittata for breakfast, lunch, or dinner.
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Region: Italian