Ingredients with Measurements:
- 4 Craster kippers, filleted and flaked
- 6 large eggs
- 1 cup fresh spinach leaves, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1/4 cup chopped fresh chives
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Special equipment needed:
- 10-inch non-stick skillet
- Oven-safe dish or plate
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, chives, salt, and pepper.
3. Melt the butter in a non-stick skillet over medium heat. Add the spinach and cook until wilted, about 2 minutes.
4. Add the flaked kippers to the skillet and stir to combine with the spinach.
5. Pour the egg mixture over the kipper and spinach mixture in the skillet. Cook for 5-6 minutes, or until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and golden brown on top.
7. Remove the skillet from the oven and let it cool for a few minutes.
8. Use a spatula to loosen the frittata from the skillet and slide it onto an oven-safe dish or plate.
9. Cut the frittata into wedges and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- Serves 4
Nutritional information:
- Calories: 310
- Fat: 23g
- Carbohydrates: 2g
- Protein: 23g
Substitutions for ingredients:
- Smoked salmon or trout can be substituted for Craster kippers.
- Baby spinach or kale can be substituted for fresh spinach.
Variations:
- Add diced onions or bell peppers to the skillet before adding the spinach and kippers.
- Top the frittata with sliced avocado or cherry tomatoes before serving.
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 while it's cooking to ensure that it cooks evenly.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Store leftover frittata 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 10-12 minutes, or until heated through.
Presentation ideas:
- Serve the frittata on a platter with a sprinkle of chopped chives on top.
Garnishes:
- Chopped chives or parsley
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before flipping it over.
Food safety advice:
- Be sure to cook the frittata to an internal temperature of 160°F to ensure that it's safe to eat.
Food history:
- Craster kippers are a type of smoked herring that are traditionally made in the village of Craster in Northumberland, England.
Flavor profiles:
- Smoky, salty, savory
Serving suggestions:
- Serve the frittata for breakfast or brunch with a side of toast or English muffins.
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