Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of duck-weed
- 1 large leek, sliced thinly
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of milk
- 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 bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper.
3. Heat the olive oil in the skillet over medium heat. Add the sliced leeks and cook until they are soft and translucent, about 5 minutes.
4. Add the duck-weed to the skillet and cook for another 2 minutes.
5. Pour the egg mixture into the skillet and stir gently to combine the ingredients.
6. Cook the frittata on the stove for 5 minutes or until the edges start to set.
7. Transfer the skillet to the oven and bake for 10-15 minutes or until the frittata is set and golden brown.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Use a spatula to loosen the edges of the frittata and slide it onto a serving plate.
10. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 12g
Protein: 12g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 280mg
Substitutions for ingredients:
- Spinach or kale can be substituted for duck-weed.
- Shallots or onions can be substituted for leeks.
- Cheddar or Gouda cheese can be substituted for Parmesan cheese.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Add chopped tomatoes or bell peppers for more color and flavor.
- Use different herbs such as thyme or basil for a different taste.
Tips and tricks:
- Make sure to whisk the eggs well to ensure a fluffy frittata.
- Use a non-stick skillet to prevent the frittata from sticking.
- Let the frittata cool for a few minutes before cutting 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:
- Reheat leftover frittata in the microwave or oven until heated through.
Presentation ideas:
- Serve the frittata with a side salad or roasted vegetables.
- Garnish with fresh herbs or chopped tomatoes.
Pairings:
- Serve with a glass of white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted asparagus
- Mixed greens salad
- Grilled zucchini
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before flipping it over.
- If the frittata is not cooked through, bake it for a few more minutes until it is set.
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:
- Frittatas originated in Italy and were traditionally made with leftover vegetables and cheese.
Flavor profiles:
- The frittata has a savory and slightly nutty flavor from the Parmesan cheese and a mild onion-like flavor from the leeks.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or lunch. It can also be served as a light dinner.
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