Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1/2 cup of chopped hawkbit leaves
- 1/2 cup of chopped red bell pepper
- 1/4 cup of grated Parmesan cheese
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, milk, salt, and black pepper until well combined.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the chopped hawkbit leaves and red bell pepper to the skillet and sauté for 3-4 minutes until the vegetables are tender.
5. Pour the egg mixture over the vegetables in the skillet and sprinkle with grated Parmesan cheese.
6. Cook the frittata on the stovetop for 5-6 minutes until the edges are set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is golden brown and set in the center.
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 and slide it onto a serving plate.
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: 170
Fat: 12g
Carbohydrates: 4g
Protein: 12g
Substitutions for ingredients:
- You can substitute the hawkbit leaves with spinach or kale.
- You can substitute the red bell pepper with any other color of bell pepper.
Variations:
- Add cooked bacon or ham to the frittata for extra protein.
- Add sliced mushrooms or diced onions to the vegetables for more flavor.
- Top the frittata with sliced avocado or cherry tomatoes before serving.
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 tough.
- 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 the microwave for 30-60 seconds until heated through.
Presentation ideas:
Serve the frittata on a large platter with a side salad and crusty bread.
Garnishes:
Garnish the frittata with chopped fresh herbs, such as parsley or chives.
Pairings:
Pair the frittata with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve the frittata with a side salad, roasted potatoes, or fresh fruit.
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before flipping it.
- If the frittata is not cooked through in the center, place it back in the oven for a few more minutes.
Food safety advice:
Make sure to cook the frittata to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Frittatas are a traditional Italian dish that originated in the Apulia region of Italy.
Flavor profiles:
This frittata has a savory and slightly sweet flavor from the hawkbit leaves and red bell pepper, with a creamy and cheesy texture.
Serving suggestions:
Serve the frittata for breakfast, brunch, or dinner. It's a versatile dish that can be enjoyed any time of day.
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