Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 cup chopped evening primrose leaves
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped onion
- 1/4 cup chopped red bell pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
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.
3. Heat the olive oil in the skillet over medium heat.
4. Add the onion and red bell pepper and sauté for 2-3 minutes until softened.
5. Add the evening primrose leaves and sauté for another minute.
6. Pour the egg mixture into the skillet and let it cook for 2-3 minutes until the edges start to set.
7. Sprinkle the feta cheese over the top of the eggs.
8. Transfer the skillet to the oven and bake for 10-12 minutes until the eggs are set and the cheese is melted.
9. Remove from the oven and let it cool for a few minutes.
10. Cut into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 13g
Protein: 11g
Carbohydrates: 3g
Fiber: 1g
Sugar: 2g
Sodium: 410mg
Substitutions for ingredients:
- Evening primrose leaves can be substituted with spinach or kale.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Onion can be substituted with shallots or leeks.
- Red bell pepper can be substituted with green bell pepper or jalapeño pepper.
Variations:
- Add cooked bacon or sausage for a meatier version.
- Add sliced mushrooms for an earthy flavor.
- Add chopped tomatoes for a fresh taste.
Tips and tricks:
- Use a non-stick skillet to prevent the eggs from sticking.
- Don't overcook the eggs in the skillet before transferring to the oven.
- Let the frittata cool for a few minutes before cutting into wedges.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave for 30-60 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve on a platter with a side salad or fruit.
Garnishes:
Sprinkle with chopped fresh herbs such as parsley or chives.
Pairings:
Serve with a glass of white wine or sparkling water.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Fresh fruit
Troubleshooting advice:
- If the eggs are not setting in the skillet, increase the heat slightly.
- If the frittata is browning too quickly in the oven, cover with foil.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Refrigerate any leftovers promptly.
Food history:
Evening primrose is a plant native to North America and has been used for medicinal purposes for centuries. Feta cheese is a Greek cheese made from sheep's milk and has been around for thousands of years.
Flavor profiles:
The frittata has a savory and slightly tangy flavor from the feta cheese, with a subtle earthy taste from the evening primrose leaves.
Serving suggestions:
Serve the frittata as a main dish for breakfast, lunch, or dinner.
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