Ingredients with Measurements:
- 8 large eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/2 cup chopped ossenworst
- 1 cup chopped kale
- 1 tbsp olive oil
Special equipment needed:
- 10-inch oven-safe skillet
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together eggs, milk, salt, pepper, paprika, and garlic powder until well combined.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
4. Add chopped ossenworst and kale to the skillet and cook for 3-4 minutes until kale is wilted and ossenworst is slightly browned.
5. Pour egg mixture over the ossenworst and kale in the skillet.
6. Cook for 2-3 minutes until the edges of the frittata start to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is set and golden brown on top.
8. Remove from the oven and let cool for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 15g
Protein: 15g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: 530mg
Substitutions for ingredients:
- Ossenworst can be substituted with any type of cooked sausage.
- Kale can be substituted with spinach or any other leafy green.
Variations:
- Add diced potatoes or sweet potatoes to the skillet for a heartier frittata.
- Top the frittata with shredded cheese before baking for a cheesy twist.
- Add diced bell peppers or onions to the skillet for extra flavor.
Tips and tricks:
- Be sure to use an oven-safe skillet to avoid any accidents.
- Don't overcook the frittata in the skillet before transferring it to the oven to avoid a dry frittata.
- Let the frittata cool for a few minutes before slicing to avoid it falling apart.
Storage instructions:
Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover frittata in the microwave or in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the frittata on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the frittata is still runny in the middle after baking, put it back in the oven for a few more minutes until set.
- If the frittata is too dry, try adding more milk to the egg mixture next time.
Food safety advice:
- Be sure to cook the ossenworst and kale thoroughly before adding the egg mixture.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Frittatas originated in Italy and are a popular dish for breakfast, lunch, or dinner.
Flavor profiles:
The ossenworst and kale add a savory and slightly bitter flavor to the frittata, while the eggs and milk provide a creamy and slightly sweet taste.
Serving suggestions:
Serve the frittata as a main dish for breakfast, lunch, or dinner.
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