Breakfast > Egg > Frittata

Pumpkin Flower and Chorizo Frittata Recipe

Ingredients with Measurements:
- 8 large eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cooked chorizo, crumbled
- 1 cup pumpkin flowers, chopped
- 1/2 cup shredded cheddar cheese
- 2 tbsp olive oil

Special equipment needed:
- 10-inch non-stick skillet
- Whisk

Step-by-step instructions:
a. Preheat the oven to 350°F.
b. In a bowl, whisk together the eggs, milk, salt, and pepper.
c. Heat the olive oil in the skillet over medium heat.
d. Add the chorizo and pumpkin flowers to the skillet and cook for 2-3 minutes until the pumpkin flowers are wilted.
e. Pour the egg mixture into the skillet and stir gently to distribute the ingredients evenly.
f. Cook for 3-4 minutes until the edges start to set.
g. Sprinkle the shredded cheese over the top of the frittata.
h. Transfer the skillet to the oven and bake for 10-12 minutes until the cheese is melted and the eggs are set.
i. Remove the skillet from the oven and let it cool for 5 minutes.
j. Use a spatula to loosen the edges of the frittata from the skillet.
k. Slide the frittata onto a serving plate and cut into wedges.


Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
4-6 servings

Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 4g
Protein: 17g

Substitutions for ingredients:
- Instead of chorizo, you can use bacon, ham, or sausage.
- Instead of pumpkin flowers, you can use zucchini or spinach.

Variations:
- Add diced potatoes to the skillet for a heartier frittata.
- Use different types of cheese, such as feta or goat cheese.
- Add diced tomatoes or bell peppers for extra flavor.

Tips and tricks:
- Make sure the skillet is well-oiled before adding the ingredients.
- Use a non-stick skillet to prevent sticking.
- Don't overcook the frittata, as it will become dry.

Storage instructions:
Store leftover frittata in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the frittata in the microwave or oven until warmed through.

Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.

Garnishes:
Garnish the frittata with chopped herbs, such as parsley or basil.

Pairings:
Pair the frittata with a side salad or roasted vegetables.

Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted sweet potatoes
- Grilled asparagus

Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before flipping.
- If the frittata is too dry, add more milk to the egg mixture.

Food safety advice:
Make sure the eggs are fully cooked before serving.

Food history:
Frittatas are a traditional Italian dish that originated in the regions of Campania and Apulia.

Flavor profiles:
The frittata has a savory and slightly spicy flavor from the chorizo, balanced by the sweetness of the pumpkin flowers.

Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light dinner.

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Taste: Savory, Spicy, Rich, Tangy, Earthy