Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1/2 onion, chopped
- 2 cups of fresh spinach, chopped
- 1 cup of Mossfield mature cheddar cheese, grated
Special equipment needed:
- 10-inch oven-safe skillet
- Whisk
- Spatula
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. Heat the olive oil in the skillet over medium heat.
4. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the chopped spinach and cook until wilted, about 2 minutes.
6. Pour the egg mixture into the skillet and stir gently to combine.
7. Sprinkle the grated Mossfield mature cheddar cheese over the top of the egg mixture.
8. Cook on the stovetop for 5 minutes or until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set and golden brown.
10. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 220
Fat: 16g
Protein: 15g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Substitutions for ingredients:
- Mossfield mature cheddar cheese can be substituted with any other type of cheddar cheese.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add diced cooked bacon or ham for a meaty version.
- Add sliced mushrooms for an earthy flavor.
- Add diced tomatoes for a fresh burst of flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata, as it will become dry and rubbery.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the frittata in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the frittata on a platter with a sprinkle of fresh herbs, such as parsley or chives.
Garnishes:
Garnish with a sprinkle of grated Mossfield mature cheddar cheese and a few fresh spinach leaves.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted asparagus
- Roasted sweet potatoes
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before flipping.
- If the frittata is not setting in the oven, increase the temperature to 375°F and bake for an additional 5-10 minutes.
Food safety advice:
Make sure the eggs are cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Frittatas originated in Italy and are a popular dish for breakfast, brunch, or lunch.
Flavor profiles:
The Mossfield mature cheddar cheese adds a rich and tangy flavor to the frittata, while the spinach adds a fresh and earthy flavor.
Serving suggestions:
Serve the frittata hot or at room temperature with a side salad or roasted vegetables for a complete meal.
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