Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1/2 cup thinly sliced onions
- 1/2 cup thinly sliced red bell pepper
- 2 cups fresh spinach leaves
- 1/2 cup cooked and chopped spaghetti
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. In a large bowl, whisk together eggs, milk, salt, pepper, Parmesan cheese, mozzarella cheese, and parsley until well combined.
2. Heat olive oil in a 10-inch non-stick skillet over medium heat.
3. Add onions and red bell pepper and sauté until softened, about 5 minutes.
4. Add spinach leaves and cook until wilted, about 2 minutes.
5. Add cooked spaghetti and stir to combine.
6. Pour egg mixture over the vegetables and spaghetti in the skillet.
7. Cook over medium heat until the edges start to set, about 5 minutes.
8. Use a spatula to lift the edges of the frittata and let the uncooked egg flow underneath.
9. Continue cooking until the top is set but still slightly runny, about 5 minutes.
10. Remove from heat and let cool for a few minutes.
11. Use a spatula to loosen the edges of the frittata from the skillet.
12. Invert the skillet onto a large plate to release the frittata.
13. Cut into wedges and serve warm.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 230
- Total fat: 16g
- Saturated fat: 5g
- Cholesterol: 250mg
- Sodium: 540mg
- Total carbohydrates: 8g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 14g
Substitutions for ingredients:
- Instead of spinach, you can use kale or Swiss chard.
- Instead of spaghetti, you can use any other cooked pasta.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Use different types of cheese, such as feta or cheddar.
- Add sliced mushrooms or diced tomatoes for extra flavor.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to lift the edges of the frittata and let the uncooked egg flow underneath.
- Let the frittata cool for a few minutes before cutting into wedges.
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 in a skillet over low heat until warmed through.
Presentation ideas:
- Serve the frittata on a large plate and garnish with chopped parsley.
Garnishes:
- Chopped parsley
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus with lemon and garlic
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before inverting onto a plate.
Food safety advice:
- Make sure to cook the frittata until the eggs are fully set to prevent foodborne illness.
Food history:
- Frittata is a traditional Italian dish that is similar to an omelette.
Flavor profiles:
- Savory, cheesy, and slightly tangy.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or dinner.
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Region: Italian