Ingredients with Measurements:
- 4 eggs
- 1 cup of milk
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of dried basil
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of garlic powder
- 4 cups of chicken broth
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick skillet
- Ladle
- Soup pot
Step-by-step instructions:
1. In a large mixing bowl, whisk together the eggs, milk, flour, salt, black pepper, oregano, basil, thyme, and garlic powder until smooth.
2. Heat a non-stick skillet over medium heat. Pour a ladleful of the egg mixture into the skillet and swirl to coat the bottom of the skillet. Cook until the edges start to curl up and the bottom is golden brown. Flip the frittata and cook for another 30 seconds. Repeat until all the egg mixture is used up.
3. Roll up the frittatas and slice them into thin strips.
4. In a soup pot, bring the chicken broth to a boil. Add the frittata strips and cook for 5 minutes.
5. Ladle the soup into bowls and sprinkle with crumbled feta cheese and chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Skillet: Medium heat
Soup pot: High heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 13g
Carbohydrates: 32g
Protein: 18g
Sodium: 1500mg
Substitutions for ingredients:
- Milk: Almond milk, soy milk, or coconut milk
- Flour: Gluten-free flour or almond flour
- Chicken broth: Vegetable broth or beef broth
- Feta cheese: Goat cheese or blue cheese
- Fresh parsley: Fresh dill or cilantro
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Add chopped vegetables such as spinach, tomatoes, or bell peppers for extra nutrition.
- Use different herbs and spices such as rosemary, sage, or paprika for different flavor profiles.
Tips and tricks:
- Make sure the skillet is non-stick to prevent the frittatas from sticking.
- Roll up the frittatas tightly to make slicing easier.
- Use a ladle to pour the soup into bowls to prevent spills.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a microwave-safe bowl for 1-2 minutes or on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls and garnish with fresh herbs.
Garnishes:
- Crumbled feta cheese
- Chopped fresh parsley
- Lemon wedges
- Olive oil drizzle
Pairings:
- Greek salad
- Garlic bread
- Hummus and pita bread
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Grilled chicken
Troubleshooting advice:
- If the frittatas stick to the skillet, add more oil or butter to the skillet before cooking the next one.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the eggs are fully cooked before adding them to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Frittatensuppe is a traditional Austrian soup made with sliced pancakes. This recipe puts a Greek twist on the classic soup by using frittatas instead of pancakes and adding Greek herbs and spices.
Flavor profiles:
Savory, tangy, and herbaceous.
Serving suggestions:
Serve the soup as a light lunch or dinner.
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Region: Greek