Ingredients with Measurements:
- 1 cup farina
- 4 cups water
- 4 eggs
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow bell pepper
- 1/4 cup chopped mushrooms
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Saucepan
- Skillet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a saucepan, bring water to a boil. Add farina and stir constantly for 2-3 minutes until it thickens.
3. Remove from heat and let it cool for 5 minutes.
4. In a mixing bowl, whisk eggs and milk together.
5. Add shredded cheddar cheese, chopped green onions, red bell pepper, yellow bell pepper, mushrooms, salt, and black pepper to the egg mixture. Mix well.
6. Add the egg mixture to the cooled farina and mix well.
7. In a skillet, melt butter over medium heat.
8. Pour the farina and egg mixture into the skillet and cook for 5-7 minutes until the bottom is set.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the top is golden brown.
10. Remove from the oven and let it cool for 5 minutes.
11. Cut into squares and serve.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 220
Total fat: 11g
Saturated fat: 6g
Cholesterol: 135mg
Sodium: 280mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugar: 2g
Protein: 11g
Substitutions for ingredients:
- Farina can be substituted with cream of wheat or grits.
- Cheddar cheese can be substituted with any other type of cheese.
- Green onions can be substituted with regular onions or shallots.
- Bell peppers and mushrooms can be substituted with any other vegetables of your choice.
Variations:
- Add cooked bacon or sausage to the egg mixture for a meatier version.
- Add chopped jalapeños or hot sauce for a spicy version.
- Add diced tomatoes or spinach for a healthier version.
Tips and tricks:
- Make sure to constantly stir the farina while cooking to prevent lumps.
- Use a non-stick skillet to prevent the casserole from sticking.
- Let the casserole cool for a few minutes before cutting into squares to prevent it from falling apart.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the farina and egg casserole on a platter with a side of fresh fruit or a salad.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Pair with a cup of coffee or tea for breakfast or brunch.
Suggested side dishes:
Serve with a side of roasted potatoes or hash browns.
Troubleshooting advice:
- If the casserole is too dry, add more milk to the egg mixture.
- If the casserole is too wet, reduce the amount of water used to cook the farina.
Food safety advice:
Make sure to cook the casserole to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Farina is a type of milled wheat that has been used in cooking for centuries. It is commonly used in breakfast dishes such as porridge and grits.
Flavor profiles:
This farina and egg casserole is savory and cheesy with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve hot and enjoy as a breakfast or brunch dish.
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