Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 cup of grated Kefalotyri cheese
- 1/2 cup of chopped tomatoes
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- Salt and pepper to taste
- 2 tablespoons of olive oil
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, Kefalotyri cheese, tomatoes, parsley, basil, salt, and pepper.
3. Heat the olive oil in a non-stick skillet over medium heat.
4. Pour the egg mixture into the skillet and cook for 3-4 minutes until the edges start to set.
5. Transfer the skillet to the oven and bake for 10-12 minutes until the frittata is set and golden brown.
6. Remove the skillet from the oven and let it cool for a few minutes.
7. Use a spatula to loosen the edges of the frittata and slide it onto a plate.
8. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 200
Fat: 14g
Protein: 14g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: 300mg
Substitutions for ingredients:
- Kefalotyri cheese can be substituted with Parmesan cheese or any other hard, salty cheese.
- Tomatoes can be substituted with any other vegetables such as spinach, mushrooms, or bell peppers.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Use different herbs such as thyme or oregano for a different flavor.
- Add some chopped onions or garlic for extra flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Make sure to whisk the eggs well to ensure a fluffy frittata.
- Let the frittata cool for a few minutes before cutting it 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 the microwave for 30-60 seconds or until heated through.
Presentation ideas:
Serve the frittata on a platter with some fresh herbs and sliced tomatoes.
Garnishes:
Garnish the frittata with some fresh parsley or basil.
Pairings:
This frittata pairs well with a side salad or some roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted asparagus with garlic and lemon
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before transferring it to the oven.
- If the frittata is not setting in the oven, increase the baking time by a few minutes.
Food safety advice:
Make sure to cook the frittata until it is fully set and the internal temperature reaches 160°F to prevent foodborne illness.
Food history:
Frittatas are a traditional Italian dish that originated in the early 1900s. They were originally made with leftover vegetables and eggs and were a popular dish among Italian peasants.
Flavor profiles:
This frittata has a savory and slightly salty flavor from the Kefalotyri cheese and a fresh and tangy flavor from the tomatoes and herbs.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Greek