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 cowslip flowers
- 2 cups fresh spinach leaves, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large 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 cowslip flowers and spinach to the skillet and cook for 2-3 minutes until the spinach has wilted.
5. Pour the egg mixture over the cowslip and spinach in the skillet.
6. Sprinkle the grated Parmesan cheese over the top.
7. Cook the frittata on the stove for 2-3 minutes until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is set and golden brown on top.
9. Remove the skillet from the oven and let the frittata cool for a few minutes.
10. Use a rubber spatula to loosen the edges of the frittata from the skillet.
11. Slide the frittata onto a cutting board and slice into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 160
Fat: 10g
Saturated Fat: 3g
Cholesterol: 225mg
Sodium: 430mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Protein: 14g
Substitutions for ingredients:
- Cowslip flowers can be substituted with other edible flowers such as violets or nasturtiums.
- Parmesan cheese can be substituted with any other grated hard cheese.
Variations:
- Add diced cooked bacon or ham to the frittata for a meatier version.
- Use different types of cheese such as cheddar or feta.
- Add sliced cherry tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Make sure the skillet is non-stick to prevent the frittata from sticking.
- Use a rubber spatula to loosen the edges of the frittata before slicing.
- Serve the frittata warm or at room temperature.
Storage instructions:
Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover frittata in the microwave or oven until heated through.
Presentation ideas:
Serve the frittata on a platter with a sprinkle of chopped fresh herbs such as parsley or chives.
Garnishes:
Garnish the frittata with additional cowslip flowers or spinach leaves.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a rubber spatula to loosen the edges before flipping.
- If the frittata is not setting in the oven, increase the baking time by a few minutes.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover frittata in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Frittatas are an Italian dish similar to an omelet or quiche. They are typically made with eggs, cheese, and vegetables or meat.
Flavor profiles:
This frittata has a savory and slightly floral flavor from the cowslip flowers and Parmesan cheese.
Serving suggestions:
Serve the frittata for breakfast, brunch, or a light dinner.
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