Ingredients with Measurements:
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced zucchini
- 1/2 cup diced mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large eggs
- 1/2 cup grated Parmesan cheese
Special Equipment Needed:
- 10-inch non-stick skillet
- Wooden spoon
- Whisk
Step-by-Step Instructions:
1. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
2. Add the onion, bell pepper, zucchini, mushrooms, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
3. In a medium bowl, whisk together the eggs and Parmesan cheese.
4. Pour the egg mixture into the skillet and stir to combine with the vegetables.
5. Reduce the heat to low and cook, stirring occasionally, until the eggs are just set, about 10 minutes.
6. Place a large plate over the skillet and carefully invert the frittata onto the plate.
7. Slide the frittata back into the skillet and cook until golden brown and cooked through, about 5 minutes.
8. Slice the frittata into wedges and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 23 minutes
Temperature: Medium-Low
Serving Size: 6
Nutritional Information:
Calories: 220
Fat: 14g
Carbohydrates: 5g
Protein: 12g
Substitutions for Ingredients
- Olive oil can be substituted with butter or other cooking oil.
- Onion can be substituted with shallots or leeks.
- Bell pepper can be substituted with other colored peppers.
- Zucchini can be substituted with other summer squash.
- Mushrooms can be substituted with other mushrooms or vegetables.
- Parmesan cheese can be substituted with other hard cheeses.
Variations:
- Add cooked, crumbled bacon or sausage to the egg mixture.
- Add cooked, diced potatoes to the egg mixture.
- Add other vegetables, such as spinach, kale, or asparagus.
- Add herbs, such as oregano, thyme, or basil.
Tips and Tricks:
- Make sure to cook the vegetables until they are softened before adding the egg mixture.
- Use a wooden spoon to stir the egg mixture and vegetables together.
- Use a large plate to invert the frittata onto.
Storage Instructions:
Frittata con Bastone can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Frittata con Bastone can be reheated in the microwave or in a 350°F oven for 10 minutes.
Presentation Ideas:
- Serve the frittata wedges on a platter with a side of roasted potatoes and a salad.
- Serve the frittata wedges on a bed of arugula with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Garnishes:
- Fresh herbs, such as parsley, basil, or oregano
- Sliced olives
- Sliced tomatoes
Pairings:
- A crisp white wine, such as Sauvignon Blanc
- A light red wine, such as Pinot Noir
Suggested Side Dishes:
- Roasted potatoes
- Arugula salad
- Sauteed greens
Troubleshooting Advice:
- Make sure to cook the vegetables until they are softened before adding the egg mixture.
- If the frittata is not cooked through, cover the skillet with a lid and cook for a few more minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Frittata con Bastone is a classic Italian dish that dates back to the 16th century. It is a simple dish of eggs, vegetables, and cheese that is cooked in a skillet and served in wedges.
Flavor Profiles:
Frittata con Bastone has a savory flavor with a hint of sweetness from the vegetables. The Parmesan cheese adds a salty, nutty flavor.
Serving Suggestions:
Frittata con Bastone can be served as a main course for breakfast, lunch, or dinner. It can also be served as an appetizer or side dish.
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Region: Italian