Ingredients with Measurements:
- 8 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup chopped asparagus
- 4 slices Prosciutto Veneto Berico-Euganeo, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
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. Heat the olive oil in the skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the chopped asparagus to the skillet and cook for 3-4 minutes until tender.
5. Add the chopped Prosciutto Veneto Berico-Euganeo to the skillet and cook for 1-2 minutes until heated through.
6. Pour the egg mixture into the skillet and stir gently to distribute the ingredients evenly.
7. Sprinkle the grated Parmesan cheese over the top of the frittata.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is set and the cheese is melted and golden brown.
9. 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: 25-30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 230
- Total fat: 15g
- Saturated fat: 5g
- Cholesterol: 320mg
- Sodium: 570mg
- Total carbohydrates: 5g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 18g
Substitutions for ingredients:
- Instead of Prosciutto Veneto Berico-Euganeo, you can use regular prosciutto or cooked bacon.
- Instead of asparagus, you can use any other vegetable such as spinach, mushrooms, or bell peppers.
Variations:
- Add some chopped fresh herbs such as parsley, basil, or thyme to the egg mixture for extra flavor.
- Use different types of cheese such as feta, cheddar, or goat cheese instead of Parmesan.
Tips and tricks:
- Make sure to whisk the eggs well to ensure a fluffy and light frittata.
- Don't overcook the asparagus as it will become mushy and lose its bright green color.
- Use a non-stick skillet to prevent the frittata from sticking to the pan.
Storage instructions:
- Store any leftover frittata 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 10-15 minutes until heated through.
Presentation ideas:
- Serve the frittata on a platter with some fresh herbs and sliced tomatoes on the side.
Garnishes:
- Garnish the frittata with some chopped fresh herbs such as parsley or chives.
Pairings:
- Serve the frittata with a side salad or some crusty bread.
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Fresh fruit salad
Troubleshooting advice:
- If the frittata is not cooked through after baking, place it under the broiler for a few minutes until the top is golden brown.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Frittatas are a traditional Italian dish that originated in the early 16th century.
Flavor profiles:
- The frittata has a savory and salty flavor from the Prosciutto Veneto Berico-Euganeo and Parmesan cheese, with a slight sweetness from the asparagus.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or as a light dinner.
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Region: Italian