Ingredients with Measurements:
- 1 cup groats
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups fresh spinach
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 10-inch oven-safe skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium saucepan, bring the groats and water to a boil over high heat. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the groats are tender and the water is absorbed.
3. In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
4. Add the spinach to the skillet and cook for 2-3 minutes, or until wilted.
5. In a medium bowl, whisk together the eggs, milk, salt, and black pepper.
6. Add the cooked groats to the skillet and stir to combine with the onion, garlic, and spinach.
7. Pour the egg mixture over the groat mixture in the skillet.
8. Sprinkle the Parmesan cheese over the top of the frittata.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is golden brown.
10. Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Fat: 11g
Carbohydrates: 20g
Protein: 15g
Fiber: 3g
Sugar: 2g
Substitutions for ingredients:
- Groats can be substituted with quinoa or brown rice.
- Spinach can be substituted with kale or Swiss chard.
- Parmesan cheese can be substituted with feta or goat cheese.
Variations:
- Add diced bell peppers or mushrooms to the skillet with the onion and garlic.
- Use different herbs or spices to season the frittata, such as basil, oregano, or paprika.
- Add cooked bacon or sausage to the frittata for a meatier version.
Tips and tricks:
- Make sure to cook the groats until they are tender and the water is absorbed, otherwise they will be too crunchy in the frittata.
- Use a non-stick skillet to prevent the frittata from sticking to the bottom.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover frittata can be stored 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 fresh herbs or sliced tomatoes on top.
Garnishes:
Garnish the frittata with fresh herbs, such as parsley or basil.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Mixed green salad with vinaigrette dressing
- Roasted sweet potatoes
Troubleshooting advice:
- If the frittata is too dry, add more milk to the egg mixture.
- If the frittata is too wet, cook it for a few more minutes in the oven.
Food safety advice:
Make sure to cook the frittata until it reaches 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 16th century. They were originally made with leftover vegetables and eggs, and were cooked on the stovetop.
Flavor profiles:
This frittata has a savory and nutty flavor from the groats, with a hint of sweetness from the onions and garlic. The spinach adds a fresh and earthy flavor, while the Parmesan cheese adds a salty and tangy flavor.
Serving suggestions:
Serve the frittata for breakfast, brunch, or dinner. It can be served hot or cold.
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