Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped dillisk (dried seaweed)
- 1 tablespoon butter
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Add the cooked and crumbled bacon and chopped dillisk to the egg mixture and stir to combine.
4. Melt the butter in a 10-inch non-stick skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 2-3 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.
7. Remove the skillet from the oven and let the frittata cool for a few minutes.
8. Use a spatula to loosen the edges of the frittata from the skillet.
9. Slide the frittata onto a cutting board and slice into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories: 215
Fat: 16g
Carbohydrates: 2g
Protein: 15g
Substitutions for ingredients:
- Instead of dillisk, you can use other dried seaweed such as nori or wakame.
- You can use turkey bacon or vegetarian bacon instead of regular bacon.
Variations:
- Add chopped vegetables such as bell peppers, onions, or mushrooms to the egg mixture.
- Use different types of cheese such as cheddar or feta.
- Add herbs such as parsley or chives for extra flavor.
Tips and tricks:
- Make sure to cook the frittata on medium heat to prevent burning.
- Use a non-stick skillet to prevent the frittata from sticking.
- You can make the frittata ahead of time and reheat in the oven or microwave.
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 10-15 minutes or microwave for 1-2 minutes.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before flipping.
- If the frittata is not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Frittatas are an Italian dish that originated in the 16th century. They were traditionally made with leftover vegetables and cheese.
Flavor profiles:
The dillisk and bacon add a salty and savory flavor to the frittata.
Serving suggestions:
Serve the frittata for breakfast, brunch, or lunch.
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