Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Pecorino Brindisino cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped kalamata olives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. In a large bowl, whisk together the eggs, Pecorino Brindisino cheese, parsley, scallions, sun-dried tomatoes, kalamata olives, salt, and black pepper.
c. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
d. Pour the egg mixture into the skillet and cook for 3-4 minutes, or until the edges start to set.
e. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and golden brown.
f. Remove the skillet from the oven and let the frittata cool for a few minutes.
g. Use a spatula to loosen the edges of the frittata from the skillet.
h. Slide the frittata onto a cutting board and cut into wedges.
i. Serve warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 215
Fat: 17g
Saturated Fat: 5g
Cholesterol: 234mg
Sodium: 524mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Pecorino Brindisino cheese can be substituted with any other hard, salty cheese such as Parmesan or Romano.
- Fresh parsley can be substituted with fresh basil or oregano.
- Scallions can be substituted with chopped onions or shallots.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes or roasted red peppers.
- Kalamata olives can be substituted with any other type of olives.
Variations:
- Add cooked bacon, ham, or sausage for a meatier frittata.
- Add sautéed mushrooms, bell peppers, or zucchini for a vegetable-packed frittata.
- Add a pinch of red pepper flakes for a spicy kick.
- Use different types of cheese such as feta, goat cheese, or cheddar.
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.
- Let the frittata cool for a few minutes before cutting into wedges to prevent it from falling apart.
- Serve with a side salad or roasted vegetables for a complete meal.
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 or in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the frittata on a platter with a sprinkle of chopped parsley or scallions on top.
Garnishes:
Garnish with a sprinkle of chopped parsley or scallions.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted asparagus with lemon and garlic
- Roasted sweet potatoes with rosemary
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before transferring it to the oven.
- If the frittata is not setting in the oven, bake for an additional 5-10 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:
Frittata is an Italian dish similar to an omelette that is typically made with eggs, cheese, and vegetables or meat. It is a popular dish for breakfast, lunch, or dinner.
Flavor profiles:
This frittata is savory and salty with a hint of sweetness from the sun-dried tomatoes.
Serving suggestions:
Serve the frittata as a main dish for breakfast, lunch, or dinner.
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Region: Italian