Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Pecorino di Pian di Vas cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped artichoke hearts (fresh or canned)
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 di Pian di Vas cheese, parsley, chives, basil, thyme, oregano, 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 artichoke hearts to the skillet and sauté for 2-3 minutes until slightly softened.
5. Pour the egg mixture into the skillet and stir gently to distribute the artichokes evenly.
6. Cook the frittata over medium heat for 3-4 minutes until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set and lightly golden on top.
8. 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: 200
Fat: 14g
Saturated Fat: 5g
Cholesterol: 275mg
Sodium: 550mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 1g
Protein: 16g
Substitutions for ingredients:
- Pecorino di Pian di Vas cheese can be substituted with any other hard, salty cheese like Parmesan or Romano.
- Fresh herbs can be substituted with dried herbs, but use half the amount.
Variations:
- Add cooked bacon or ham for a meaty version.
- Use different vegetables like spinach, mushrooms, or bell peppers instead of artichokes.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to 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, or it will become dry.
- Let the frittata cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
Leftover frittata can be stored 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 5-7 minutes until heated through.
Presentation ideas:
Serve the frittata on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with a few fresh basil leaves or a sprinkle of chopped chives.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with Parmesan cheese
- Grilled zucchini with garlic and herbs
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen it from the bottom.
- If the frittata is not setting in the oven, increase the baking time by a few minutes until it's cooked through.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure it's safe to eat.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Frittata is an Italian dish similar to an omelette, but it's typically cooked in a skillet and finished in the oven. It's a popular dish for breakfast, brunch, or lunch.
Flavor profiles:
This frittata has a savory, cheesy flavor with a hint of fresh herbs and a slightly tangy taste from the artichokes.
Serving suggestions:
Serve the frittata warm or at room temperature with a side salad or roasted vegetables.
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Region: Italian