Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Pecorino Sardo cheese
- 1/2 cup fresh spinach, chopped
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, Pecorino Sardo cheese, spinach, milk, salt, and black pepper until well combined.
3. Heat the olive oil in a 10-inch non-stick skillet over medium-high heat.
4. Pour the egg mixture into the skillet and cook for 2-3 minutes, or until the edges start to set.
5. Use a spatula to gently lift the edges of the frittata and let the uncooked eggs flow underneath.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and golden brown on top.
7. Remove the skillet from the oven and let the frittata cool for a few minutes.
8. Use a spatula to loosen the frittata from the skillet and slide it onto a cutting board.
9. Cut the frittata into wedges and serve warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 2g
Protein: 15g
Substitutions for ingredients:
- Pecorino Sardo cheese can be substituted with any other hard cheese, such as Parmesan or aged cheddar.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.
Variations:
- Add diced cooked ham or bacon for a meatier frittata.
- Replace the spinach with other vegetables, such as mushrooms, bell peppers, or zucchini.
- Add herbs, such as basil or parsley, for extra flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata, as it will become dry and tough.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
- Serve with a side salad or crusty bread for a complete meal.
Storage instructions:
Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the frittata in the microwave or oven until heated through.
Presentation ideas:
Serve the frittata on a platter with a sprinkle of fresh herbs or grated cheese on top.
Garnishes:
Garnish with fresh herbs, such as parsley or basil.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or crusty bread.
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to gently loosen it.
- If the frittata is too dry, add more milk to the egg mixture.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover frittata in the refrigerator and consume within 3 days.
Food history:
Frittata is a traditional Italian dish that is similar to an omelette or quiche. It is typically made with eggs, cheese, and vegetables or meat.
Flavor profiles:
The Pecorino Sardo cheese adds a salty and nutty flavor to the frittata, while the spinach adds a fresh and earthy taste.
Serving suggestions:
Serve the frittata as a main dish for breakfast, lunch, or dinner.
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Region: Italian