Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 cup Gineprino cheese, grated
- 1/2 cup fresh spinach, chopped
- 1/4 cup onion, chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.
3. Heat the olive oil in a non-stick skillet over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
4. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
5. Pour the egg mixture into the skillet and stir gently to combine with the spinach and onion.
6. Sprinkle the grated Gineprino cheese over the top of the egg mixture.
7. Cook the frittata on the stove for 3-4 minutes or until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the frittata is set and the cheese is melted and golden brown.
9. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 4g
- Protein: 14g
Substitutions for ingredients:
- Gineprino cheese can be substituted with any other hard cheese such as Parmesan or Pecorino Romano.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.
Variations:
- Add cooked bacon or ham to the frittata for a meatier version.
- Use different types of cheese such as cheddar or feta for a different flavor profile.
- Add sliced cherry tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking to the pan.
- Make sure to cook the frittata on the stove until the edges start to set before transferring it to the oven to ensure even cooking.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Store any leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the frittata, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the frittata on a platter with a sprinkle of fresh herbs such as parsley or basil.
Garnishes:
- Garnish the frittata with a sprinkle of grated cheese or a drizzle of olive oil.
Pairings:
- Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
- Grilled zucchini with Parmesan cheese
Troubleshooting advice:
- If the frittata is not cooking evenly, try covering the skillet with a lid to help it cook through.
Food safety advice:
- Make sure to cook the frittata until the eggs are fully cooked to prevent any risk of foodborne illness.
Food history:
- Frittata is an Italian dish that is similar to an omelette but is cooked in a skillet and finished in the oven.
Flavor profiles:
- Gineprino cheese is a hard cheese that has a nutty and slightly sweet flavor. When combined with spinach and eggs, it creates a savory and satisfying dish.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or even as a light dinner.
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Region: Italian