Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. In a large bowl, whisk together the eggs, Pecorino Romano cheese, parsley, basil, oregano, thyme, salt, and black pepper until well combined.
2. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
3. Pour the egg mixture into the skillet and cook for 5-7 minutes, or until the bottom is set and the top is still slightly runny.
4. Using a spatula, carefully flip the frittata over and cook for an additional 2-3 minutes, or until the other side is set and golden brown.
5. Remove the frittata from the skillet and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 14g
Protein: 11g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 450mg
Substitutions for ingredients:
- Pecorino Romano cheese can be substituted with Parmesan cheese.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add diced cooked bacon or ham for a meatier frittata.
- Add sautéed vegetables such as onions, bell peppers, or mushrooms for a more filling frittata.
- Use different types of cheese such as cheddar or feta for a different flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking to the pan.
- Don't overcook the frittata as it will become dry.
- Let the frittata cool for a few minutes before slicing to prevent it from 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 oven until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish the frittata with fresh herbs or a sprinkle of grated cheese.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the frittata sticks to the pan, use a spatula to carefully loosen it from the bottom of the skillet.
- If the frittata is too runny, cook it for an additional 1-2 minutes until set.
Food safety advice:
- Make sure the eggs are cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Frittatas are a traditional Italian dish that originated in the central regions of Italy. They are similar to omelets but are typically thicker and filled with various ingredients such as cheese, vegetables, and meats.
Flavor profiles:
Savory, cheesy, and herbaceous.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian