Ingredients with Measurements:
- 8 large eggs
- 1/2 cup grated Pecorino Foggiano cheese
- 1/2 cup canned artichoke hearts, drained and chopped
- 1/4 cup chopped fresh parsley
- 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:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, Pecorino Foggiano cheese, artichoke hearts, parsley, salt, and black pepper.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Pour the egg mixture into the skillet and cook for 3-4 minutes or until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the frittata is set and golden brown on top.
6. Remove the skillet from the oven and let the frittata cool for a few minutes.
7. Use a spatula to loosen the edges of the frittata from the skillet.
8. Place a large plate over the skillet and carefully flip the skillet over to release the frittata onto the plate.
9. Cut the frittata into wedges and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 232
- Fat: 18g
- Carbohydrates: 3g
- Protein: 15g
Substitutions for ingredients:
- Pecorino Foggiano cheese can be substituted with Parmesan cheese.
- Canned artichoke hearts can be substituted with frozen or fresh artichoke hearts.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Add sautéed onions and garlic for extra flavor.
- Use different types of cheese, such as cheddar or feta.
Tips and tricks:
- Make sure to whisk the eggs well to incorporate air and make the frittata fluffy.
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the skillet before transferring it to the oven, as it will continue to cook in the oven.
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 parsley or basil.
Pairings:
- Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to loosen it gently.
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, typically made with eggs and various ingredients such as cheese, vegetables, and meats.
Flavor profiles:
- The Pecorino Foggiano cheese adds a salty and nutty flavor to the frittata, while the artichoke hearts add a slightly tangy and earthy flavor.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or lunch.
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Region: Italian