Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 oz Galbanino cheese, grated
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together eggs, milk, salt, and black pepper. Set aside.
3. Heat olive oil in a 10-inch non-stick skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
4. Add chopped artichoke hearts to the skillet and cook for another 2-3 minutes until heated through.
5. Pour the egg mixture over the vegetables in the skillet. Use a rubber spatula to spread the mixture evenly.
6. Sprinkle grated Galbanino cheese over the top of the egg mixture.
7. Place the skillet in the preheated oven and bake for 15-20 minutes until the frittata is set and the cheese is melted and golden brown.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Sprinkle chopped fresh parsley over the top of the frittata.
10. Cut the frittata into wedges and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 210
- Total fat: 14g
- Saturated fat: 6g
- Cholesterol: 245mg
- Sodium: 450mg
- Total carbohydrates: 8g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 14g
Substitutions for ingredients:
- Galbanino cheese can be substituted with any other mild cheese such as mozzarella or provolone.
- Fresh parsley can be substituted with other fresh herbs such as basil or oregano.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Use different vegetables such as spinach, mushrooms, or bell peppers.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure the skillet is well-greased to prevent sticking.
- Use a non-stick skillet for easier flipping.
- Serve with a side salad for a complete meal.
Storage instructions:
- Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the frittata in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
- Fresh parsley or other herbs
- Sliced tomatoes
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a rubber spatula to loosen the edges before flipping.
Food safety advice:
- Make sure the frittata is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Frittatas are a traditional Italian dish that originated in the countryside as a way to use up leftover ingredients.
Flavor profiles:
- This frittata has a savory and slightly tangy flavor from the Galbanino cheese and artichoke hearts.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian