Ingredients with Measurements:
- 1/2 cup of moronga (Mexican blood sausage), sliced
- 1 cup of fresh spinach, chopped
- 6 large eggs
- 1/4 cup of milk
- 1/4 cup of shredded cheddar cheese
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a 10-inch non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
3. Add 1/2 cup of sliced moronga to the skillet and cook for 2-3 minutes or until browned.
4. Add 1 cup of chopped spinach to the skillet and cook for 1-2 minutes or until wilted.
5. In a bowl, whisk together 6 large eggs, 1/4 cup of milk, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
6. Pour the egg mixture over the moronga and spinach in the skillet.
7. Sprinkle 1/4 cup of shredded cheddar cheese over the top of the egg mixture.
8. Cook the frittata over medium heat for 3-4 minutes or until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the frittata is set in the middle.
10. Remove the skillet from the oven and let the frittata cool for a few minutes.
11. Use a spatula to loosen the edges of the frittata from the skillet.
12. Slide the frittata onto a serving plate.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Total fat: 16g
Saturated fat: 6g
Cholesterol: 280mg
Sodium: 420mg
Total carbohydrates: 2g
Protein: 17g
Substitutions for ingredients:
- Moronga can be substituted with chorizo or Italian sausage.
- Spinach can be substituted with kale or Swiss chard.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add diced tomatoes or bell peppers for extra flavor.
- Use leftover cooked vegetables or meats in the frittata.
- Make a vegetarian version by omitting the moronga and adding more vegetables.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata, as it will become dry.
- Let the frittata cool for a few minutes before slicing and serving.
Storage instructions:
- Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover 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 chopped herbs, such as parsley or chives.
Pairings:
- Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Sautéed mushrooms
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to loosen the edges before sliding it onto a serving plate.
Food safety advice:
- Make sure the frittata is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Frittatas originated in Italy and are similar to omelets.
Flavor profiles:
- The moronga adds a savory and slightly spicy flavor to the frittata, while the spinach adds a fresh and earthy flavor.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or dinner.
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