Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices of bacon, chopped
- 1/2 cup chopped creeping woodsorrel leaves
- 1/4 cup chopped onion
- 1 tablespoon olive oil
- 1/4 cup shredded cheddar cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
3. In a 10-inch non-stick skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
4. In the same skillet, add the olive oil and chopped onion. Cook until the onion is translucent, about 5 minutes.
5. Add the chopped creeping woodsorrel leaves to the skillet and cook for 2-3 minutes until wilted.
6. Pour the egg mixture into the skillet and stir gently to distribute the bacon, onion, and creeping woodsorrel evenly.
7. Cook the frittata on the stove for 3-4 minutes until the edges start to set.
8. Sprinkle the shredded cheddar cheese over the top of the frittata.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the eggs are set and the cheese is melted and bubbly.
10. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 16g
Protein: 14g
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Sodium: 540mg
Substitutions for ingredients:
- Instead of creeping woodsorrel, you can use spinach or kale.
- Instead of bacon, you can use ham or sausage.
- Instead of cheddar cheese, you can use any other type of cheese you prefer.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor and color.
- Use different herbs such as thyme or basil for a different flavor profile.
- Make it vegetarian by omitting the bacon and adding more vegetables such as mushrooms or bell peppers.
Tips and tricks:
- Make 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 allow the uncooked eggs to flow underneath.
- Let the frittata cool for a few minutes before slicing to allow it to set and prevent it from falling apart.
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 in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the frittata on a platter with a garnish of fresh herbs or chopped bacon.
Garnishes:
- Fresh herbs such as parsley or chives
- Chopped bacon or ham
- Sliced avocado or tomatoes
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of white wine or a mimosa for a brunch or breakfast dish.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus or Brussels sprouts
- Garlic roasted potatoes
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before flipping it over.
- If the frittata is not cooking evenly, cover the skillet with a lid to allow the top to cook through.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure it's safe to eat.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
- Frittatas are an Italian dish similar to an omelette or quiche.
- They are typically made with eggs, cheese, and vegetables or meat.
Flavor profiles:
- The creeping woodsorrel adds a tangy and slightly sour flavor to the frittata, while the bacon adds a salty and savory flavor.
- The cheddar cheese adds a creamy and slightly nutty flavor to the dish.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or lunch.
- It can be served hot or at room temperature.
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