Ingredients with Measurements:
- 8 large eggs
- 1/2 cup grated Pecorino cheese
- 1/4 cup chopped wild fennel fronds
- 1/4 cup chopped onion
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a bowl, whisk together eggs, Pecorino cheese, wild fennel fronds, salt, and pepper.
3. Heat olive oil in a 10-inch non-stick skillet over medium heat.
4. Add chopped onion and sauté until translucent, about 5 minutes.
5. Pour egg mixture into the skillet and stir gently to distribute the onions and fennel.
6. Cook for 5-7 minutes or until the edges start 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 on top.
8. Remove from the oven and let cool for a few minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 220
- Fat: 16g
- Protein: 14g
- Carbohydrates: 3g
- Fiber: 0g
- Sugar: 1g
Substitutions for ingredients:
- Pecorino cheese can be substituted with Parmesan cheese or any other hard cheese.
- Wild fennel fronds can be substituted with regular fennel fronds or dill.
Variations:
- Add cooked bacon, ham, or sausage for a meatier frittata.
- Add chopped bell peppers, mushrooms, or spinach for a vegetable-packed frittata.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- 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.
- 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 platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Garnish with a sprinkle of chopped fresh herbs or a drizzle of olive oil.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
- Roasted sweet potatoes with rosemary
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before transferring it to the oven.
- If the frittata is not setting in the oven, increase the baking time by a few minutes.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
Food history:
- Frittata is an Italian dish similar to an omelette, typically made with eggs, cheese, and vegetables or meat.
Flavor profiles:
- The Pecorino cheese adds a salty and nutty flavor to the frittata, while the wild fennel fronds add a subtle anise flavor.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or dinner.
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Region: Italian