Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of Piave Mezzano cheese, grated
- 1/2 cup of fresh spinach, chopped
- 2 tablespoons of olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Add the grated Piave Mezzano cheese and chopped spinach to the egg mixture and stir until evenly distributed.
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 start to set.
6. Using a spatula, gently lift the edges of the frittata and let the uncooked egg mixture flow underneath.
7. Transfer the skillet to the preheated 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 before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 200
Fat: 15g
Carbohydrates: 2g
Protein: 14g
Substitutions for ingredients:
- Piave Mezzano cheese can be substituted with any hard cheese, such as Parmesan or Pecorino Romano.
- Fresh spinach can be substituted with any leafy green, such as kale or Swiss chard.
Variations:
- Add diced cooked ham or bacon for a meatier frittata.
- Add sliced mushrooms or diced bell peppers for extra flavor and texture.
- Top the frittata with sliced cherry tomatoes or fresh herbs before baking.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Be gentle when lifting the edges of the frittata to avoid tearing it.
- Let the frittata cool for a few minutes before slicing to make it easier to handle.
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 5-10 minutes, or until heated through.
Presentation ideas:
Serve the frittata on a platter with a side salad or roasted vegetables.
Garnishes:
Garnish the frittata with fresh herbs, such as parsley or basil.
Pairings:
Pair the frittata with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Sauteed mushrooms
- Roasted sweet potatoes
Troubleshooting advice:
- If the frittata is not setting in the oven, increase the baking time by a few minutes.
- If the frittata is sticking to the skillet, use a spatula to gently loosen it from the bottom.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover frittata in the refrigerator and consume within 3 days.
Food history:
Frittata is an Italian dish that originated in the 16th century. It was traditionally made with leftover vegetables and cheese, and was often served as a quick and easy meal for farmers and laborers.
Flavor profiles:
The Piave Mezzano and spinach frittata has a rich and savory flavor, with a nutty and slightly sweet taste from the cheese.
Serving suggestions:
Serve the frittata for breakfast, brunch, or lunch. It can also be served as a light dinner with a side salad or roasted vegetables.
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Region: Italian