Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 cup grated Pecorino Bagnolese cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, milk, Pecorino Bagnolese cheese, 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 spinach to the skillet and cook for 2-3 minutes until wilted.
5. Pour the egg mixture over the spinach in the skillet.
6. Cook the frittata on the stovetop for 3-4 minutes until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set and golden brown.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Use a spatula to loosen the edges of the frittata from the skillet.
10. Carefully slide the frittata onto a serving plate.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat oven to 350°F
Serving size:
Serves 4
Nutritional information:
Calories: 190
Total fat: 13g
Saturated fat: 5g
Cholesterol: 250mg
Sodium: 540mg
Total carbohydrates: 3g
Dietary fiber: 1g
Protein: 16g
Substitutions for ingredients:
- Pecorino Bagnolese cheese can be substituted with any other hard cheese like Parmesan or Romano.
- Fresh spinach can be substituted with frozen spinach, just make sure to thaw and squeeze out any excess water before using.
Variations:
- Add diced cooked ham or bacon for a meatier frittata.
- Use different types of cheese like cheddar or feta for a different flavor.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Make sure to whisk the eggs well to ensure a fluffy frittata.
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata, it should be slightly jiggly in the center when you take it out of the oven as it will continue to cook a bit more as it cools.
Storage instructions:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover frittata in the microwave for 30-60 seconds or in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Cut the frittata into wedges and serve on a platter with a sprinkle of fresh herbs like parsley or chives.
Garnishes:
Garnish with a sprinkle of extra Pecorino Bagnolese cheese or a drizzle of olive oil.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
- Sauteed mushrooms with thyme
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before sliding it onto a plate.
- If the frittata is not setting in the oven, increase the temperature to 375°F and bake for an additional 5-7 minutes.
Food safety advice:
Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Frittatas are an Italian dish that originated in the 16th century. They were originally made with leftover vegetables and cheese and were a popular dish for farmers and peasants.
Flavor profiles:
The Pecorino Bagnolese cheese adds a salty and nutty flavor to the frittata while the spinach adds a fresh and earthy flavor.
Serving suggestions:
Serve the frittata for breakfast, brunch, or dinner. It can be served hot or at room temperature.
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Region: Italian