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 onion, chopped
- 1 garlic clove, minced
- 1 cup chopped orache leaves
- 1 can artichoke hearts, drained and chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium bowl, whisk together the eggs, milk, salt, and black pepper. Set aside.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent, about 5 minutes.
5. Add the chopped orache leaves and artichoke hearts to the skillet and sauté until the orache is wilted, about 3 minutes.
6. Pour the egg mixture over the vegetables in the skillet and sprinkle the grated Parmesan cheese on top.
7. Cook the frittata on the stove for 3-4 minutes or until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the frittata is set in the middle.
9. Remove the skillet from the oven and let the frittata cool for a few minutes.
10. Use a spatula to loosen the edges of the frittata from the skillet.
11. Slide the frittata onto a serving plate and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 160
Fat: 10g
Carbohydrates: 7g
Protein: 11g
Fiber: 2g
Substitutions for ingredients:
- Spinach or kale can be substituted for orache leaves.
- Frozen or canned artichoke hearts can be used instead of fresh.
Variations:
- Add diced ham or cooked bacon for a meatier frittata.
- Use different types of cheese, such as feta or cheddar.
- Add chopped sun-dried tomatoes for extra flavor.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the oven, as it will become dry.
- Serve the frittata warm or at room temperature.
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 for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the frittata on a 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:
- Roasted asparagus
- Mixed green salad
- Sautéed mushrooms
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to loosen it gently.
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:
- Frittatas are an Italian dish that originated in the 16th century.
Flavor profiles:
- The orache and artichoke frittata has a savory and slightly tangy flavor from the Parmesan cheese.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or lunch.
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