Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped Interrupted Fern fronds
- 1/2 cup shredded cheddar 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 mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Heat the olive oil in the skillet over medium heat. Add the chopped onion and red bell pepper, and sauté for 3-4 minutes, until they start to soften.
4. Add the chopped Interrupted Fern fronds to the skillet and sauté for another 2-3 minutes, until they are wilted.
5. Pour the egg mixture over the vegetables in the skillet, and use a spatula to distribute the vegetables evenly throughout the eggs.
6. Sprinkle the shredded cheddar cheese over the top of the eggs.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the eggs are set and the cheese is melted and bubbly.
8. Remove the skillet from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 16g
Carbohydrates: 5g
Protein: 14g
Sodium: 380mg
Substitutions for ingredients:
- You can use any type of milk you prefer, such as almond milk or soy milk.
- If you don't have Interrupted Fern fronds, you can use any type of leafy green, such as spinach or kale.
- You can use any type of cheese you prefer, such as mozzarella or feta.
Variations:
- Add cooked bacon or sausage to the frittata for extra protein.
- Use different types of vegetables, such as mushrooms or zucchini.
- Add fresh herbs, such as basil or parsley, for extra flavor.
Tips and tricks:
- Make sure to whisk the eggs well to ensure a fluffy texture.
- Use a non-stick skillet to prevent the eggs from sticking.
- 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 seconds to 1 minute, or until heated through.
Presentation ideas:
- Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
- Garnish the frittata with fresh herbs, such as parsley or chives.
Pairings:
- Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted asparagus with lemon and garlic
Troubleshooting advice:
- If the eggs are not setting in the oven, increase the temperature to 400°F and bake for an additional 5-10 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:
- Interrupted Fern is a type of fern that is native to North America. It gets its name from the way its fronds are interrupted by spore-bearing structures.
Flavor profiles:
- The Interrupted Fern Frittata has a savory and slightly earthy flavor from the fern fronds, which are similar in taste to spinach.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or lunch.
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