Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Pecorino Casentino cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped cooked bacon
- 1/4 cup chopped onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a large bowl, whisk together the eggs, Pecorino Casentino cheese, parsley, basil, chives, sun-dried tomatoes, bacon, onion, red bell pepper, green bell pepper, 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 slightly runny.
4. Use a rubber spatula to gently lift the edges of the frittata and allow the uncooked egg mixture to flow underneath.
5. Once the top is mostly set, place the skillet under the broiler for 2-3 minutes, or until the top is golden brown and the frittata is cooked through.
6. Remove the skillet from the oven and let the frittata cool for a few minutes.
7. Use a rubber spatula to loosen the edges of the frittata from the skillet and slide it onto a serving plate.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Medium heat on stovetop and broil in oven
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 6g
Cholesterol: 250mg
Sodium: 500mg
Total carbohydrates: 5g
Dietary fiber: 1g
Sugar: 2g
Protein: 18g
Substitutions for ingredients:
- Pecorino Casentino cheese can be substituted with any other hard cheese, such as Parmesan or Asiago.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes.
- Bacon can be substituted with ham or sausage.
- Onion and bell peppers can be substituted with any other vegetables, such as mushrooms or zucchini.
Variations:
- Add cooked potatoes or sweet potatoes for a heartier frittata.
- Use different herbs, such as thyme or oregano, for a different flavor profile.
- Add a splash of milk or cream for a creamier texture.
Tips and tricks:
- Make 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 and allow the uncooked egg mixture to flow underneath.
- 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 large platter and garnish with fresh herbs and cherry tomatoes.
Garnishes:
Fresh herbs and cherry tomatoes
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
Side salad or roasted vegetables
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a rubber spatula to gently loosen the edges before flipping.
- If the frittata is not cooking through, cover the skillet with a lid to trap the heat and cook for a few more minutes.
Food safety advice:
Make sure to cook the frittata to an internal temperature of 165°F to ensure it is safe to eat.
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 meats.
Flavor profiles:
Savory, cheesy, and herbaceous
Serving suggestions:
Serve the frittata as a main dish for breakfast, lunch, or dinner.
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Region: Italian