Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped Pampanella (Italian cured pork belly)
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat your oven to 375°F.
2. In a large bowl, whisk together the eggs, Parmesan cheese, parsley, basil, salt, and black pepper until well combined.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the chopped Pampanella, onion, and red bell pepper to the skillet and sauté for 5-7 minutes, or until the vegetables are tender and the Pampanella is crispy.
5. Pour the egg mixture over the Pampanella and vegetables in the skillet, and use a spatula to distribute the mixture evenly.
6. Cook the frittata on the stovetop for 5-7 minutes, or until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and lightly golden on top.
8. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 225
Fat: 17g
Protein: 13g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: 510mg
Substitutions for ingredients:
- Pancetta or bacon can be substituted for Pampanella.
- Chopped spinach or kale can be substituted for the red bell pepper.
Variations:
- Add sliced mushrooms or diced tomatoes to the vegetable mixture.
- Use different herbs, such as thyme or oregano, instead of parsley and basil.
- Add a sprinkle of red pepper flakes for some heat.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently lift the edges of the frittata while it cooks to ensure it cooks evenly.
- Let the frittata cool for a few minutes before slicing to make it easier to cut.
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 skillet over low heat until warmed through.
Presentation ideas:
Serve the frittata on a platter with a sprinkle of fresh herbs and grated Parmesan cheese on top.
Garnishes:
Fresh herbs, grated Parmesan cheese, or a drizzle of olive oil.
Pairings:
Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus
- Garlic roasted potatoes
Troubleshooting advice:
- If the frittata is sticking to the skillet, gently loosen the edges with a spatula and try again.
- If the frittata is not setting in the oven, increase the temperature by 25°F and bake for a few more minutes.
Food safety advice:
Make sure to cook the frittata until it is set and the internal temperature reaches 160°F to ensure it is safe to eat.
Food history:
Frittata is an Italian dish that is similar to an omelette or quiche. It is typically made with eggs and a variety of vegetables, meats, and cheeses.
Flavor profiles:
Savory, salty, and slightly spicy.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light dinner.
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Region: Italian