Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of dried thyme
- 1/2 cup of crumbled manouri cheese
- 1/2 cup of chopped artichoke hearts
- 2 tablespoons of olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the eggs, milk, salt, black pepper, oregano, and thyme.
3. Add the crumbled manouri cheese and chopped artichoke hearts to the egg mixture and stir 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 3-4 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 set and lightly golden on top.
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 it into wedges.
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: 220
Fat: 16g
Saturated Fat: 6g
Cholesterol: 255mg
Sodium: 470mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Protein: 14g
Substitutions for ingredients:
- Manouri cheese can be substituted with feta cheese or ricotta cheese.
- Artichoke hearts can be substituted with spinach or roasted red peppers.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Add sliced cherry tomatoes or sun-dried tomatoes for a burst of flavor.
- Add chopped fresh herbs like parsley or basil for extra freshness.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the skillet before transferring it to the oven.
- Let the frittata cool for a few minutes before cutting it into wedges.
Storage instructions:
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the frittata in the microwave or oven until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish the frittata with fresh herbs like parsley or basil.
Pairings:
Pair the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus with lemon and garlic
- Grilled zucchini with Parmesan cheese
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 to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Frittatas are a traditional Italian dish that originated in the 16th century. They were originally made with leftover vegetables and cheese.
Flavor profiles:
The manouri cheese adds a creamy and tangy flavor to the frittata, while the artichoke hearts add a slightly sweet and earthy flavor.
Serving suggestions:
Serve the frittata as a main dish for breakfast, lunch, or dinner. It can also be served as an appetizer or side dish.
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Region: Greek