Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled erborinato cheese
- 1/2 cup chopped artichoke hearts
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Add the crumbled erborinato cheese and chopped artichoke hearts to the egg mixture and stir to combine.
4. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 3-4 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, then slide the frittata onto a serving plate.
9. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 210
Fat: 17g
Protein: 12g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 500mg
Substitutions for ingredients:
- Erborinato cheese can be substituted with blue cheese or gorgonzola.
- Artichoke hearts can be substituted with spinach or sun-dried tomatoes.
Variations:
- Add cooked bacon or sausage for a heartier frittata.
- Add sliced mushrooms for extra flavor.
- Top the frittata with sliced tomatoes before baking.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata or it will become dry.
- Let the frittata cool for a few minutes before cutting to prevent it from falling apart.
Storage instructions:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the frittata, place it in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish the frittata with chopped fresh herbs, such as parsley or basil.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus
- Garlic roasted potatoes
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to loosen the edges before sliding it onto a serving plate.
- If the frittata is too dry, add a splash of milk to the egg mixture before cooking.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover frittata in the refrigerator and consume within 3 days.
Food history:
Frittata is an Italian dish similar to an omelette, but with added ingredients such as cheese, vegetables, or meat.
Flavor profiles:
The erborinato cheese adds a salty and tangy flavor to the frittata, while the artichoke hearts add a slightly sweet and nutty flavor.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian