Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Pecorino Veneto cheese
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped zucchini
- 1/4 cup chopped fresh basil
Special equipment needed:
- 10-inch non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the eggs, Pecorino Veneto cheese, milk, salt, and black pepper until well combined.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the chopped onion, bell pepper, and zucchini to the skillet and sauté for 5-7 minutes, or until the vegetables are tender.
5. Pour the egg mixture over the vegetables in the skillet and stir gently to combine.
6. Cook the frittata on the stovetop for 3-4 minutes, or until the edges begin to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and golden brown.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Sprinkle the chopped fresh basil over the top of the frittata.
10. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 190
Fat: 13g
Saturated Fat: 5g
Cholesterol: 250mg
Sodium: 380mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 3g
Protein: 14g
Substitutions for ingredients:
- Pecorino Veneto cheese can be substituted with any other hard cheese like Parmesan or Romano.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Add sliced mushrooms for an earthy flavor.
- Add sun-dried tomatoes for a burst of sweetness.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- To make the frittata fluffier, add a tablespoon of water to the egg mixture.
- Use fresh vegetables for the best flavor.
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 a side salad.
Garnishes:
Garnish with fresh basil or parsley.
Pairings:
Pair with a glass of white wine or a cup of coffee.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before flipping.
- If the frittata is not setting in the oven, increase the baking time by a few minutes.
Food safety advice:
Make sure the frittata is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Frittata is an Italian dish that is similar to an omelet. It is typically made with eggs and a variety of vegetables, meats, and cheeses.
Flavor profiles:
This frittata has a savory and slightly salty flavor from the Pecorino Veneto cheese, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the frittata for breakfast, brunch, or even dinner.
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Region: Italian