Ingredients with Measurements:
- 6 eggs
- 1/4 cup milk
- 1/2 cup chopped Maioc-Magnocca Gordana
- 1 cup chopped spinach
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped onion
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the eggs and milk until well combined.
3. Add the chopped Maioc-Magnocca Gordana, spinach, shredded mozzarella cheese, chopped onion, salt, and black pepper to the egg mixture. Mix well.
4. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 5-7 minutes or until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the frittata is cooked through and the top is golden brown.
7. Remove the skillet from the oven and let it cool for a few minutes.
8. Use a spatula to loosen the edges of the frittata from the skillet.
9. Slide the frittata onto a serving plate and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 220
Total fat: 16g
Saturated fat: 5g
Cholesterol: 235mg
Sodium: 360mg
Total carbohydrates: 4g
Dietary fiber: 1g
Sugar: 2g
Protein: 15g
Substitutions for ingredients:
- Maioc-Magnocca Gordana can be substituted with any other type of cheese.
- Spinach can be substituted with kale or Swiss chard.
- Mozzarella cheese can be substituted with any other type of cheese.
- Onion can be substituted with shallots or leeks.
Variations:
- Add diced tomatoes or roasted red peppers to the egg mixture for extra flavor.
- Use different types of cheese such as feta or goat cheese.
- Add cooked bacon or sausage for a meatier frittata.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to loosen the edges of the frittata from the skillet before sliding it onto a plate.
- Let the frittata cool for a few minutes before cutting into wedges.
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 and sliced tomatoes.
Garnishes:
Garnish the frittata with chopped fresh herbs such as parsley or basil.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before sliding it onto a plate.
- If the frittata is not cooked through, bake it for a few more minutes until the top is golden brown.
Food safety advice:
Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Frittatas are an Italian dish that originated in the 16th century. They were traditionally made with leftover vegetables and cheese.
Flavor profiles:
This frittata has a savory and slightly salty flavor from the Maioc-Magnocca Gordana and mozzarella cheese, with a hint of sweetness from the onion.
Serving suggestions:
Serve the frittata for breakfast, brunch, or dinner. It can be served hot or at room temperature.
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Region: Italian