Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Pecorino di Romagna cheese
- 2 cups fresh spinach leaves, chopped
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Add the grated Pecorino di Romagna cheese and chopped spinach to the egg mixture and stir to combine.
4. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 3-4 minutes, or until the edges begin to set.
6. Use a spatula to gently lift the edges of the frittata and allow the uncooked eggs to flow underneath.
7. Once the frittata is mostly set, transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the top is golden brown and the center is set.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Use a spatula to loosen the edges of the frittata from the skillet, then slide it onto a cutting board.
10. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 190
Fat: 14g
Carbohydrates: 2g
Protein: 14g
Substitutions for ingredients:
- Pecorino di Romagna cheese can be substituted with Parmesan cheese or any other hard, salty cheese.
- Fresh spinach can be substituted with frozen spinach, but be sure to thaw and drain it well before using.
Variations:
- Add diced cooked bacon or ham to the egg mixture for a heartier frittata.
- Use different types of cheese, such as feta or cheddar, for a different flavor.
- 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 and allow the uncooked eggs to flow underneath for a more even cook.
- Let the frittata cool for a few minutes before cutting 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 preheated oven at 350°F for 10-15 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 with fresh herbs, such as parsley or basil, for a pop of color and flavor.
Pairings:
Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with a simple vinaigrette
- Roasted asparagus or broccoli
- Crusty bread or garlic bread
Troubleshooting advice:
- If the frittata is sticking to the skillet, try using a non-stick cooking spray or a little extra olive oil.
- If the center of the frittata is not setting, try covering the skillet with a lid to trap the heat and cook the eggs more evenly.
Food safety advice:
Be sure to cook the frittata to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Frittatas are a traditional Italian dish that originated in the early 1900s. They are similar to omelets but are cooked slowly over low heat and finished in the oven.
Flavor profiles:
This frittata is savory and cheesy with a pop of freshness from the spinach.
Serving suggestions:
Serve the frittata for breakfast, brunch, or a light dinner.
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Region: Italian