Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Pecorino della Garfagnana cheese
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced zucchini
- 1/4 cup chopped fresh parsley
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 bowl, whisk together the eggs, Pecorino della Garfagnana cheese, milk, salt, and black pepper until well combined.
3. Heat the olive oil in the skillet over medium-high heat.
4. Add the onion, red bell pepper, and zucchini to the skillet and cook until softened, about 5 minutes.
5. Pour the egg mixture over the vegetables in the skillet and stir to combine.
6. Cook the frittata on the stovetop for 5-7 minutes, or until the edges start to set.
7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is set and golden brown on top.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Sprinkle the chopped parsley over the top of the frittata.
10. Use a spatula to loosen the edges of the frittata from the skillet, then slide it onto a serving plate.
11. Cut the frittata into wedges and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 17g
- Carbohydrates: 5g
- Protein: 14g
Substitutions for ingredients:
- Pecorino della Garfagnana cheese can be substituted with any other hard cheese, such as Parmesan or Romano.
- Onion, red bell pepper, and zucchini can be substituted with any other vegetables of your choice.
Variations:
- Add cooked bacon or sausage to the frittata for extra flavor.
- Use different herbs, such as basil or thyme, instead of parsley.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata, as it will become dry and rubbery.
- Let the frittata cool for a few minutes before cutting into it, as it will be easier to slice.
Storage instructions:
- Store leftover frittata 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 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the frittata on a platter with a side salad for a complete meal.
- Garnish the frittata with additional chopped herbs or grated cheese.
Garnishes:
- Chopped herbs, such as parsley or basil
- Grated cheese, such as Pecorino or Parmesan
Pairings:
- Serve the frittata with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to gently loosen it from the bottom of the pan.
- If the frittata is too dry, try adding a splash of milk to the egg mixture before cooking.
Food safety advice:
- Be sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Frittatas are a traditional Italian dish that originated in the region of Campania.
Flavor profiles:
- Savory
- Cheesy
- Herbaceous
Serving suggestions:
- Serve the frittata for breakfast, lunch, or dinner.
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Region: Italian