Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1/2 cup of chopped eelgrass
- 2 cups of fresh spinach leaves, chopped
- 1/4 cup of grated Parmesan cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Oven-safe plate or lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Heat the olive oil in a non-stick skillet over medium heat.
4. Add the chopped eelgrass and spinach to the skillet and sauté for 2-3 minutes until the spinach is wilted.
5. Pour the egg mixture over the vegetables in the skillet and sprinkle the grated Parmesan cheese on top.
6. Cook the frittata on the stovetop for 3-4 minutes until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set and the cheese is melted 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 from the skillet.
10. Place an oven-safe plate or lid over the skillet and carefully flip the frittata onto the plate.
11. Serve the frittata warm or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 170
- Total fat: 11g
- Saturated fat: 3.5g
- Cholesterol: 230mg
- Sodium: 440mg
- Total carbohydrates: 4g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 14g
Substitutions for ingredients:
- Eelgrass can be substituted with seaweed or any other edible aquatic plant.
- Spinach can be substituted with kale or Swiss chard.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and texture.
- Use different types of cheese such as feta or goat cheese.
- Add cooked bacon or ham for a meatier version.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata to prevent it from becoming dry.
- Use a plate or lid that is slightly larger than the skillet to make flipping the frittata easier.
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:
- Cut the frittata into wedges and serve on a platter with fresh herbs and sliced tomatoes.
Garnishes:
- Garnish the frittata with fresh herbs such as parsley or basil.
Pairings:
- Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Tomato and cucumber salad
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before flipping it.
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 are a traditional Italian dish that originated in the 16th century.
Flavor profiles:
- The eelgrass and spinach add a slightly salty and earthy flavor to the frittata, while the Parmesan cheese adds a nutty and savory flavor.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A