Ingredients with Measurements:
- 6 eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of chopped mashua
- 1/2 cup of chopped spinach
- 1/4 cup of grated Parmesan cheese
- 1 tablespoon of olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, whisk together the eggs, milk, salt, and black pepper.
3. Add the chopped mashua, spinach, and grated Parmesan cheese to the egg mixture and stir to combine.
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 in the center.
7. Remove the skillet from the oven and let the frittata 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: 15-16 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 3g
Cholesterol: 210mg
Sodium: 380mg
Total carbohydrates: 5g
Dietary fiber: 1g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Mashua can be substituted with any other root vegetable such as potatoes or sweet potatoes.
- Spinach can be substituted with any other leafy green such as kale or Swiss chard.
- Parmesan cheese can be substituted with any other hard cheese such as Pecorino Romano or Asiago.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Use different herbs such as thyme or basil for added flavor.
- Add diced tomatoes or roasted red peppers for a pop of color.
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 before sliding it onto a serving plate.
- Serve with a side salad for a complete meal.
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 5-7 minutes or until heated through.
Presentation ideas:
Serve the frittata on a colorful plate with a side salad and a slice of crusty bread.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the frittata is not setting in the center, place it under the broiler for a few minutes until golden brown.
- If the frittata is sticking to the skillet, use a non-stick skillet or make sure to grease the skillet well before adding the egg mixture.
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 originated in Italy and are a popular dish for breakfast, lunch, or dinner.
Flavor profiles:
The mashua adds a slightly sweet and nutty flavor to the frittata, while the spinach adds a fresh and earthy flavor. The Parmesan cheese adds a salty and savory flavor.
Serving suggestions:
Serve the frittata as a main dish for breakfast, lunch, or dinner.
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Region: Peruvian