Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cups fresh spinach, chopped
- 1/2 cup grated Pecorino di Filiano cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, whisk together the eggs, 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 and sauté until softened, about 5 minutes.
5. Add the chopped spinach to the skillet and cook until wilted, about 3 minutes.
6. Pour the egg mixture into the skillet and stir gently to distribute the spinach and onion evenly.
7. Cook the frittata on the stovetop for 3-4 minutes, or until the edges start to set.
8. Sprinkle the grated Pecorino di Filiano cheese over the top of the frittata.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and the cheese is melted and golden brown.
10. 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: 20-25 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 190
Fat: 13g
Protein: 13g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: 480mg
Substitutions for ingredients:
- You can use any type of cheese you like instead of Pecorino di Filiano.
- You can use any type of leafy greens instead of spinach.
Variations:
- Add cooked bacon or ham to the frittata for extra protein.
- Add sliced cherry tomatoes to the frittata for extra flavor and color.
- Use different types of cheese, such as cheddar, feta, or goat cheese, for a different flavor profile.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently lift the edges of the frittata while it's cooking to allow the uncooked egg mixture to flow underneath.
- Let the frittata cool for a few minutes before slicing to make it easier to cut.
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 in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes for a colorful presentation.
Garnishes:
Garnish the frittata with fresh herbs, such as parsley or basil, for extra flavor and color.
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
- Sautéed mushrooms
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before flipping it over.
- If the frittata is not setting in the oven, bake it for an additional 5-10 minutes until it's fully cooked.
Food safety advice:
Make sure to cook the frittata to an internal temperature of 160°F to ensure it's fully cooked and safe to eat.
Food history:
Frittatas are a traditional Italian dish that originated in the countryside as a way to use up leftover ingredients.
Flavor profiles:
This frittata has a savory and slightly salty flavor from the Pecorino di Filiano cheese, balanced by the sweetness of the onions and the earthiness of the spinach.
Serving suggestions:
Serve this frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian