Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Grana Calabrese cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- 10-inch non-stick skillet
- Whisk or fork
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, Grana Calabrese cheese, parsley, salt, and pepper until well combined.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the chopped onion, red bell pepper, and green bell pepper to the skillet and sauté for 5-7 minutes, or until the vegetables are tender.
5. Pour the egg mixture into the skillet and use a spatula to distribute the vegetables evenly.
6. Cook the frittata on the stovetop for 5-7 minutes, or until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and golden brown on top.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Use a spatula to loosen the edges of the frittata from the skillet.
10. Slide the frittata onto a serving plate and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 13g
Protein: 11g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: 250mg
Substitutions for ingredients:
- Grana Calabrese cheese can be substituted with Parmesan or Pecorino Romano cheese.
- Fresh parsley can be substituted with fresh basil or oregano.
- Red and green bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add cooked bacon, ham, or sausage to the frittata for a meatier version.
- Add sliced mushrooms, cherry tomatoes, or spinach for a vegetarian version.
- Add a pinch of red pepper flakes for a spicy version.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata, as it will become dry and rubbery.
- Let the frittata cool for a few minutes before cutting into wedges.
- Serve the frittata warm or at room temperature.
Storage instructions:
- Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the frittata in the microwave or oven until heated through.
Presentation ideas:
- Serve the frittata on a platter with a sprinkle of chopped parsley on top.
Garnishes:
- Fresh herbs, such as parsley, basil, or oregano.
Pairings:
- Serve the frittata 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 sticks to the skillet, use a spatula to loosen the edges and slide it onto a plate.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
Food history:
- Frittata is an Italian dish that originated in the 16th century.
Flavor profiles:
- The Grana Calabrese cheese adds a nutty and salty flavor to the frittata, while the vegetables add sweetness and crunch.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or lunch.
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Region: Italian