Ingredients with Measurements:
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/2 cup canned artichoke hearts, drained and chopped
- 1 cup Mozzarella di Bufala Campana, diced
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Mixing bowl
- 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, garlic powder, dried oregano, dried basil, and red pepper flakes until well combined.
3. Add the chopped artichoke hearts and Mozzarella di Bufala Campana to the egg mixture and stir until evenly distributed.
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 the top is golden brown.
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. Place a large plate over the skillet and carefully invert the frittata onto the plate.
10. Cut the frittata into wedges and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 17g
- Carbohydrates: 4g
- Protein: 15g
Substitutions for ingredients:
- Fresh artichoke hearts can be used instead of canned.
- Any type of cheese can be used instead of Mozzarella di Bufala Campana.
Variations:
- Add cooked bacon, sausage, or ham for a meatier frittata.
- Add diced tomatoes, bell peppers, or onions for a more colorful frittata.
- Use different herbs and spices to customize the flavor.
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 inverting it onto a plate.
- Let the frittata cool for a few minutes before cutting into wedges.
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 on a microwave-safe plate and microwave for 30-60 seconds or until heated through.
Presentation ideas:
- Serve the frittata on a large platter with fresh herbs and sliced tomatoes.
Garnishes:
- Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
- Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before inverting it onto a plate.
Food safety advice:
- Make sure to cook the frittata until it is set and the top is golden brown to ensure that it is fully cooked.
Food history:
- Frittatas are a traditional Italian dish that are similar to omelets.
Flavor profiles:
- The Mozzarella di Bufala Campana adds a creamy and tangy flavor to the frittata, while the artichoke hearts add a slightly sweet and nutty flavor.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian