Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced cooked pearà (Italian bread sauce)
- 1 tablespoon chopped fresh sage leaves
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a medium bowl, whisk together the eggs, milk, salt, black pepper, and Parmesan cheese until well combined.
2. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
3. Add the diced onion and cook until softened, about 5 minutes.
4. Add the diced pearà and chopped sage leaves to the skillet and stir to combine.
5. Pour the egg mixture over the pearà mixture in the skillet and use a rubber spatula to spread it evenly.
6. Cook the frittata for 5-7 minutes, or until the edges are set and the center is slightly jiggly.
7. Preheat the broiler.
8. Place the skillet under the broiler and cook for 2-3 minutes, or until the top is golden brown and the center is set.
9. Remove the skillet from the broiler and let the frittata cool for a few minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Skillet over medium heat
- Broiler on high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 190
- Total fat: 12g
- Saturated fat: 4g
- Cholesterol: 240mg
- Sodium: 370mg
- Total carbohydrates: 8g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 13g
Substitutions for ingredients:
- Instead of pearà, you can use any leftover Italian bread or stuffing.
- Instead of sage, you can use any fresh herb of your choice.
Variations:
- Add cooked bacon or sausage to the frittata for extra protein.
- Use different cheeses, such as cheddar or feta, instead of Parmesan.
- Add chopped vegetables, such as bell peppers or mushrooms, to the frittata for extra flavor and nutrition.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a rubber spatula to gently lift the edges of the frittata as it cooks to allow the uncooked egg mixture to flow underneath.
- Let the frittata cool for a few minutes before slicing to allow it to set and make it easier to slice.
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 heated through.
Presentation ideas:
- Serve the frittata on a platter with fresh herbs and sliced fruit for a colorful and appetizing presentation.
Garnishes:
- Garnish the frittata with fresh herbs, such as parsley or chives, for extra flavor and color.
Pairings:
- Serve the frittata with a side salad or fresh fruit for a light and healthy meal.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Sliced fresh fruit, such as strawberries or melon
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a rubber spatula to gently loosen it from the bottom of the skillet.
Food safety advice:
- Be sure to cook the frittata until the center is set and the eggs are fully cooked to prevent foodborne illness.
Food history:
- Pearà is a traditional Italian bread sauce made with bread crumbs, broth, and Parmesan cheese. It is often served with boiled meats and is a popular ingredient in Italian cuisine.
Flavor profiles:
- The frittata has a savory and slightly sweet flavor from the combination of the pearà and sage.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or a light lunch or dinner.
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Region: Italian