Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 1 cup Esrom cheese, shredded
Special equipment needed:
- 10-inch oven-safe skillet
- Whisk
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. Heat the olive oil in the skillet over medium heat.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
5. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
6. Pour the egg mixture into the skillet and stir to combine with the spinach mixture.
7. Sprinkle the shredded Esrom cheese over the top of the egg mixture.
8. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set and the cheese is melted and bubbly.
9. Remove the skillet from the oven and let cool for a few minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 270
- Fat per serving: 20g
- Carbohydrates per serving: 4g
- Protein per serving: 18g
Substitutions for ingredients:
- Esrom cheese can be substituted with any other type of cheese, such as cheddar or feta.
- Fresh spinach can be substituted with frozen spinach, but make sure to thaw and drain it before using.
Variations:
- Add diced cooked bacon or ham for a meatier frittata.
- Use different types of cheese, such as goat cheese or blue cheese, for a different flavor.
- Add diced tomatoes or roasted red peppers for extra flavor and color.
Tips and tricks:
- Make sure to use an oven-safe skillet so that you can transfer it to the oven.
- Use a whisk to beat the eggs and milk together until they are well combined and frothy.
- Don't overcook the frittata in the oven, as it can become dry and tough.
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 until heated through.
Presentation ideas:
- Serve the frittata on a platter with a sprinkle of fresh herbs, such as parsley or chives.
- Cut the frittata into small squares and serve as an appetizer.
Garnishes:
- Fresh herbs, such as parsley or chives
- Sliced cherry tomatoes
Pairings:
- Serve the frittata with a side salad for a light and healthy meal.
- Pair with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the frittata is not setting in the oven, try turning up the heat slightly and baking for a few more minutes.
Food safety advice:
- Make sure to cook the frittata until it is fully set and the internal temperature reaches 160°F to prevent foodborne illness.
Food history:
- Frittatas originated in Italy and are similar to omelets, but are cooked on the stovetop and finished in the oven.
Flavor profiles:
- The Esrom cheese adds a rich and nutty flavor to the frittata, while the spinach adds a fresh and earthy taste.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or a light dinner.
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