Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped Moss Campion leaves
- 1/2 cup shredded cheddar cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Heat the olive oil in the skillet over medium heat.
4. Add the Moss Campion leaves to the skillet and sauté for 2-3 minutes until wilted.
5. Pour the egg mixture into the skillet and stir gently to distribute the Moss Campion leaves evenly.
6. Sprinkle the shredded cheddar cheese over the top of the egg mixture.
7. Place the skillet in the preheated oven and bake for 15-20 minutes until the frittata is set and the cheese is melted and golden brown.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Use a spatula to loosen the edges of the frittata from the skillet.
10. Slide the frittata onto a serving plate and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 14g
Protein: 12g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 450mg
Substitutions for ingredients:
- Moss Campion leaves can be substituted with spinach or kale leaves.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add diced cooked bacon or ham to the egg mixture for a meaty frittata.
- Add sliced mushrooms or diced bell peppers to the skillet with the Moss Campion leaves for a vegetable-packed frittata.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking to the bottom.
- Don't overcook the frittata in the oven, as it can become dry and rubbery.
- Let the frittata cool for a few minutes before cutting to prevent it from falling apart.
Storage instructions:
- Store leftover frittata 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 (175°C) for 10-15 minutes until heated through.
Presentation ideas:
- Serve the frittata on a decorative platter with fresh herbs or edible flowers for a beautiful presentation.
Garnishes:
- Garnish the frittata with chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted asparagus with lemon and garlic
Troubleshooting advice:
- If the frittata is sticking 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 (71°C) to ensure it is safe to eat.
Food history:
- Frittatas originated in Italy and were traditionally made with leftover vegetables and cheese.
Flavor profiles:
- The Moss Campion and cheddar frittata is savory and cheesy with a slightly bitter note from the Moss Campion leaves.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or lunch.
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