Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/2 cup diced pancetta
- 2 cups baby spinach leaves, washed and dried
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, and Parmesan cheese until well combined.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the diced pancetta and cook until crispy, stirring occasionally, for about 5 minutes.
5. Add the baby spinach leaves to the skillet and cook until wilted, stirring occasionally, for about 2 minutes.
6. Pour the egg mixture into the skillet and stir gently to distribute the pancetta and spinach evenly.
7. Cook the frittata on the stovetop for about 5 minutes, or until the edges are set and the bottom is lightly browned.
8. Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the frittata is set and the top is lightly golden.
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 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 230
Fat: 18g
Saturated Fat: 5g
Cholesterol: 230mg
Sodium: 570mg
Carbohydrates: 2g
Fiber: 1g
Sugar: 1g
Protein: 15g
Substitutions for ingredients:
- You can use bacon instead of pancetta.
- You can use kale or Swiss chard instead of spinach.
- You can use feta cheese instead of Parmesan cheese.
Variations:
- You can add diced tomatoes, sliced mushrooms, or chopped onions to the frittata.
- You can use different types of cheese, such as cheddar or goat cheese.
- You can add fresh herbs, such as basil or parsley, for extra flavor.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- You can cook the frittata entirely on the stovetop if you don't have an oven-safe skillet.
- You can serve the frittata hot or cold.
- Leftover frittata can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover frittata can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the frittata, place it in a preheated oven at 350°F for about 10 minutes, or until heated through.
Presentation ideas:
- Serve the frittata with a side salad or roasted vegetables.
- Garnish the frittata with fresh herbs or grated cheese.
Garnishes:
- Fresh herbs, such as basil or parsley
- Grated Parmesan cheese
Pairings:
- A side salad with a vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
Suggested side dishes:
- Roasted potatoes
- Garlic bread
- Grilled vegetables
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to loosen the edges before sliding it onto a serving plate.
- If the frittata is not cooked through, place it back in the oven for a few more minutes.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Frittata is an Italian dish that is similar to an omelette or quiche. It is typically made with eggs, cheese, and vegetables or meat. Frittata is a popular dish for breakfast or brunch.
Flavor profiles:
This frittata has a savory and salty flavor from the pancetta and Parmesan cheese, and a slightly bitter flavor from the spinach.
Serving suggestions:
Serve the frittata hot or cold with a side salad or roasted vegetables for a complete meal.
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Region: Italian