Ingredients with Measurements:
- 1 cup chopped purple amaranth leaves
- 1 cup chopped kale leaves
- 1 small onion, chopped
- 4 cloves garlic, minced
- 6 eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch oven-safe skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a 10-inch oven-safe skillet, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
4. Add the chopped purple amaranth and kale leaves to the skillet and cook until they are wilted, about 3-4 minutes.
5. In a bowl, whisk together the eggs, milk, salt, and black pepper.
6. Pour the egg mixture over the vegetables in the skillet.
7. Cook the frittata on the stove for 3-4 minutes or until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set and golden brown on top.
9. Remove the skillet from the oven and let the frittata cool for a few minutes.
10. Use a spatula to loosen the edges of the frittata from the skillet.
11. Slide the frittata onto a serving plate and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 10g
Protein: 10g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 320mg
Substitutions for ingredients:
- Spinach or Swiss chard can be used instead of kale.
- Red onion can be used instead of yellow onion.
- Heavy cream or half-and-half can be used instead of milk.
Variations:
- Add cooked bacon or sausage to the frittata for extra protein.
- Top the frittata with shredded cheese before baking.
- Add sliced cherry tomatoes or roasted red peppers to the frittata for extra flavor.
Tips and tricks:
- Make sure to use an oven-safe skillet for this recipe.
- Be careful not to overcook the frittata in the oven, as it can become dry.
- Serve the frittata warm or at room temperature.
Storage instructions:
- Store 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 or until heated through.
Presentation ideas:
- Serve the frittata on a platter with fresh herbs and sliced avocado.
Garnishes:
- Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
- Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before sliding it onto a serving plate.
- If the frittata is not cooked through in the oven, return it to the oven for an additional 5-10 minutes.
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:
- Frittata is an Italian dish that is similar to an omelet but is cooked slowly in the oven.
Flavor profiles:
- This frittata has a savory and slightly bitter flavor from the kale and amaranth.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or as a light dinner.
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