Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 cup of grated provola di bufala cheese
- 1/2 cup of cooked and diced potatoes
- 1/2 cup of cooked peas
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the eggs and milk until well combined.
2. Add the grated provola di bufala cheese, cooked potatoes, cooked peas, and chopped parsley to the bowl. Mix well.
3. Heat the olive oil in a large non-stick skillet over medium heat.
4. Pour the egg mixture into the skillet and cook for 5-7 minutes or until the edges start to set.
5. Use a spatula to gently lift the edges of the frittata and allow the uncooked egg mixture to flow underneath.
6. Once the frittata is mostly set, place a large plate over the skillet and carefully flip the frittata onto the plate.
7. Slide the frittata back into the skillet and cook for an additional 2-3 minutes or until fully cooked.
8. Season with salt and pepper to taste.
9. Slice the frittata into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 14g
Carbohydrates: 9g
Protein: 12g
Substitutions for ingredients:
- Provolone cheese can be substituted for provola di bufala cheese.
- Cooked sweet potatoes or butternut squash can be substituted for regular potatoes.
- Cooked green beans or asparagus can be substituted for peas.
Variations:
- Add cooked bacon or sausage for a meatier frittata.
- Use different types of cheese such as cheddar or feta.
- Add diced onions or bell peppers for extra flavor.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a plate that is larger than the skillet to make flipping the frittata easier.
- Don't overcook the frittata or it will become dry.
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 microwave-safe dish and heat for 1-2 minutes or until heated through.
Presentation ideas:
Serve the frittata on a large platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish with fresh parsley or basil.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted vegetables such as Brussels sprouts or carrots
- Garlic bread
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before flipping.
- If the frittata is not fully cooked, place it in the oven at 350°F for 5-10 minutes or until fully cooked.
Food safety advice:
Be 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 is similar to an omelette. They are often made with leftover ingredients and served as a quick and easy meal.
Flavor profiles:
The provola di bufala cheese adds a creamy and slightly tangy flavor to the frittata, while the potatoes and peas add a hearty and savory flavor.
Serving suggestions:
Serve the frittata for breakfast, brunch, or a light dinner.
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Region: Italian