Ingredients with Measurements:
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 cups fresh spinach leaves, chopped
- 1 cup grated provola capizzi cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, until softened.
3. Add the chopped spinach to the skillet and sauté for another 2-3 minutes, until wilted.
4. Pour the egg mixture into the skillet and stir gently to distribute the vegetables evenly.
5. Sprinkle the grated provola capizzi cheese over the top of the frittata.
6. Reduce the heat to low and cover the skillet with a lid. Cook for 10-12 minutes, or until the frittata is set and the cheese is melted.
7. Remove the skillet from the heat and let the frittata cool for a few minutes.
8. Use a spatula to loosen the edges of the frittata from the skillet. Carefully slide the frittata onto a serving plate.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 16g
Protein: 14g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 450mg
Substitutions for ingredients:
- Instead of provola capizzi cheese, you can use any other type of cheese that melts well, such as mozzarella or cheddar.
- You can use frozen spinach instead of fresh spinach, but be sure to thaw and drain it well before using.
Variations:
- Add diced cooked ham or bacon to the frittata for a meatier version.
- Use different vegetables, such as mushrooms, zucchini, or bell peppers, instead of spinach.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- You can also finish the frittata under the broiler for a few minutes to brown the cheese on top.
- Leftover frittata can be refrigerated and reheated in the microwave or oven.
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 large platter and garnish with fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, such as parsley or basil
Pairings:
Serve the frittata with a side salad or crusty bread.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted potatoes or sweet potatoes
- Grilled vegetables, such as asparagus or zucchini
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges and gently shake the skillet to release the frittata.
- If the frittata is not setting in the middle, cover the skillet with a lid and cook for a few more minutes until set.
Food safety advice:
- Be sure to cook the frittata until it is fully set and the internal temperature reaches 160°F to prevent foodborne illness.
- Store leftover frittata in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Frittata is an Italian dish that is similar to an omelette or quiche. It is typically made with eggs and a variety of vegetables, meats, and cheeses.
Flavor profiles:
This frittata has a savory and slightly salty flavor from the provola capizzi cheese, with a hint of sweetness from the onions and garlic.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian