Ingredients with Measurements:
- 1 cup of cuitlacoche (corn fungus)
- 1 cup of fresh spinach, chopped
- 6 eggs
- 1/2 cup of milk
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped onion
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet over medium heat, sauté the onion and garlic in olive oil until translucent.
3. Add the cuitlacoche and spinach to the skillet and cook until the spinach is wilted and the cuitlacoche is tender.
4. In a mixing bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper.
5. Pour the egg mixture over the cuitlacoche and spinach in the skillet.
6. Cook on the stovetop for 3-4 minutes until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is set and golden brown.
8. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 230
Total fat: 15g
Saturated fat: 5g
Cholesterol: 245mg
Sodium: 400mg
Total carbohydrates: 9g
Dietary fiber: 2g
Sugars: 3g
Protein: 17g
Substitutions for ingredients:
- Cuitlacoche can be substituted with mushrooms or any other vegetable of your choice.
- Spinach can be substituted with kale or Swiss chard.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor.
- Use different herbs such as basil or thyme to add more depth to the dish.
- Add cooked bacon or sausage for a heartier frittata.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the oven, as it can become dry.
- Let the frittata cool for a few minutes before slicing to make it easier to serve.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
- Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the frittata is not cooked through in the center, place it back in the oven for a few more minutes.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Cuitlacoche is a traditional Mexican ingredient that is also known as huitlacoche. It is a type of corn fungus that is considered a delicacy in Mexican cuisine.
Flavor profiles:
- The cuitlacoche and spinach frittata has a savory and earthy flavor with a hint of sweetness from the corn.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Mexican