Ingredients with Measurements:
- 1 cup of chopped oak-leaved goosefoot leaves
- 6 eggs
- 1/4 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- 1/2 cup of grated Parmesan cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°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 oak-leaved goosefoot leaves to the skillet and sauté for 2-3 minutes until they are wilted.
5. Pour the egg mixture over the sautéed leaves and sprinkle the grated Parmesan cheese on top.
6. Cook the frittata on the stovetop for 3-4 minutes until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set 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 and slide it onto a serving plate.
10. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat per serving: 16g
Carbohydrates per serving: 2g
Protein per serving: 16g
Substitutions for ingredients:
- Oak-leaved goosefoot leaves can be substituted with spinach or kale.
- Parmesan cheese can be substituted with any other type of grated cheese.
Variations:
- Add diced cooked bacon or ham to the egg mixture before cooking.
- Add sliced mushrooms or diced bell peppers to the sautéed leaves before adding the egg mixture.
- Top the frittata with sliced tomatoes before baking.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Make sure to sauté the leaves before adding the egg mixture to remove excess moisture.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the frittata in the microwave or oven until heated through.
Presentation ideas:
Serve the frittata on a platter with a side salad or roasted vegetables.
Garnishes:
Garnish the frittata with chopped fresh herbs such as parsley or chives.
Pairings:
Pair the frittata with a glass of white wine or a cup of hot tea.
Suggested side dishes:
Serve the frittata with a side salad, roasted vegetables, or crusty bread.
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before sliding it onto a serving plate.
- If the frittata is not setting in the oven, bake it for a few more minutes until it is golden brown and set.
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:
Frittata is an Italian dish that is similar to an omelette. It is typically made with eggs and a variety of ingredients such as vegetables, cheese, and meat.
Flavor profiles:
The oak-leaved goosefoot frittata is savory and slightly salty from the Parmesan cheese.
Serving suggestions:
Serve the frittata for breakfast, brunch, or lunch.
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