Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Pecorino della Versilia cheese
- 1/2 cup fresh spinach leaves, 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
Step-by-step instructions:
1. In a large bowl, whisk together the eggs, Pecorino della Versilia cheese, spinach, milk, salt, and black pepper until well combined.
2. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
3. Pour the egg mixture into the skillet and cook for 5-7 minutes, or until the edges start to set.
4. Use a spatula to gently lift the edges of the frittata and allow the uncooked eggs to flow underneath.
5. Once the frittata is mostly set, place the skillet under the broiler for 2-3 minutes, or until the top is golden brown and the eggs are fully cooked.
6. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat on stovetop and broil in oven.
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 2g
Protein: 16g
Substitutions for ingredients:
- Pecorino della Versilia cheese can be substituted with any other hard cheese such as Parmesan or Romano.
- Spinach can be substituted with any other leafy green such as kale or Swiss chard.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently lift the edges of the frittata to allow the uncooked eggs to flow underneath.
- Let the frittata cool for a few minutes before slicing and serving 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, place the frittata in a microwave-safe dish and microwave on high for 30-60 seconds, or until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Pair with a side salad for a light and healthy meal.
Suggested side dishes:
- Mixed green salad with a simple vinaigrette
- Roasted vegetables such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the frittata is not fully cooked in the middle, place it back under the broiler for an additional 1-2 minutes.
- If the frittata sticks to the skillet, use a spatula to gently loosen it from the bottom.
Food safety advice:
Be sure to cook the frittata to an internal temperature of 160°F to ensure that it is fully cooked.
Food history:
Frittatas are a traditional Italian dish that originated in the 16th century.
Flavor profiles:
The Pecorino della Versilia cheese adds a salty and nutty flavor to the frittata, while the spinach adds a fresh and earthy flavor.
Serving suggestions:
Serve the frittata for breakfast, brunch, or a light lunch or dinner.
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Region: Italian