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 chopped primrose petals
- 1/2 cup of chopped artichoke hearts
- 1/4 cup of grated Parmesan cheese
- 1 tablespoon of 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 bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Add the chopped primrose petals, chopped artichoke hearts, and grated Parmesan cheese 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 2-3 minutes, or until the edges start to set.
6. Use a spatula to lift the edges of the frittata and let the uncooked egg 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.
9. Use a spatula to loosen the edges of the frittata and slide it onto a serving plate.
10. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 160
Fat: 11g
Saturated Fat: 3g
Cholesterol: 230mg
Sodium: 460mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Primrose petals: You can substitute with other edible flowers, such as pansies or violets.
- Artichoke hearts: You can substitute with other vegetables, such as spinach or mushrooms.
- Parmesan cheese: You can substitute with other hard cheeses, such as pecorino or asiago.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Use different herbs, such as thyme or basil, for added flavor.
- Add diced tomatoes or roasted red peppers for a pop of color.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to lift the edges of the frittata and let the uncooked egg flow underneath for even cooking.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
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 oven until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and edible flowers for a beautiful presentation.
Garnishes:
Garnish the frittata with fresh herbs, such as parsley or chives, for added flavor and color.
Pairings:
Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted asparagus with garlic and Parmesan cheese
- Grilled zucchini with balsamic glaze
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a non-stick spray or a little extra olive oil.
- If the frittata is not cooking evenly, try lowering the heat and covering the skillet with a lid to trap the heat.
Food safety advice:
Be sure to wash the primrose petals and artichoke hearts thoroughly before using them in the recipe.
Food history:
Frittatas are a traditional Italian dish that originated in the 16th century. They are similar to omelets but are cooked in a skillet and finished in the oven.
Flavor profiles:
The Primrose & Artichoke Frittata has a savory and slightly floral flavor from the artichokes and primrose petals. The Parmesan cheese adds a nutty and salty flavor.
Serving suggestions:
Serve the frittata for breakfast, brunch, or a light lunch.
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