Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Pecorino Subasio cheese
- 1 cup fresh spinach leaves, chopped
- 1 tablespoon olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Add the grated Pecorino Subasio cheese and chopped spinach to the egg mixture and stir until evenly distributed.
4. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 3-4 minutes, or until the edges start to set.
6. Use a spatula to gently lift the edges of the frittata and let the uncooked eggs flow underneath.
7. Continue cooking for another 3-4 minutes, or until the bottom is golden brown and the top is set.
8. Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the frittata is fully cooked and the cheese is melted and bubbly.
9. Remove the skillet from the oven and let the frittata cool for a few minutes.
10. Use a spatula to loosen the edges of the frittata and slide it onto a serving plate.
11. Cut the frittata into wedges and serve warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 2g
Protein: 15g
Substitutions for ingredients:
- Pecorino Subasio cheese can be substituted with any other hard cheese, such as Parmesan or Romano.
- Fresh spinach can be substituted with any other leafy green, such as kale or Swiss chard.
Variations:
- Add chopped cooked bacon or ham for a meatier frittata.
- Use different types of cheese, such as feta or goat cheese, for a different flavor.
- Add diced tomatoes or roasted red peppers for extra flavor and color.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the skillet, as it will continue to cook in the oven.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the frittata, place it in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the frittata on a colorful platter with a garnish of fresh herbs or sliced tomatoes.
Garnishes:
Fresh herbs, sliced tomatoes, or a sprinkle of grated cheese.
Pairings:
Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus or Brussels sprouts
- Garlic bread or crusty bread
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to gently loosen it from the bottom.
- If the frittata is too dry, add a splash of milk to the egg mixture before cooking.
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 an Italian dish that is similar to an omelet or quiche. It is typically made with eggs, cheese, and vegetables or meat.
Flavor profiles:
The Pecorino Subasio 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, brunch, or dinner.
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Region: Italian