Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 cup grated Puzzone Bochiotti cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch nonstick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Crack the eggs into a bowl and whisk together with the milk.
2. Add the grated Puzzone Bochiotti cheese, chopped parsley, salt, and pepper to the egg mixture and whisk until well combined.
3. Heat the olive oil in a 10-inch nonstick 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 to flow underneath.
6. Once the frittata is mostly set, place the skillet under the broiler for 2-3 minutes, or until the top is golden brown and the center is cooked through.
7. Remove the skillet from the broiler and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Medium heat on stovetop, broil in oven
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 16g
Protein: 12g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 350mg
Substitutions for ingredients:
- Puzzone Bochiotti cheese can be substituted with any other hard cheese such as Parmesan or Romano.
- Fresh parsley can be substituted with any other fresh herbs such as basil or thyme.
Variations:
- Add diced cooked vegetables such as mushrooms, onions, or bell peppers to the egg mixture before cooking.
- Use different types of cheese such as cheddar or feta.
- Add cooked bacon or sausage to the egg mixture before cooking.
Tips and tricks:
- Make sure to use a nonstick skillet to prevent the frittata from sticking.
- Use a spatula to gently lift the edges of the frittata and allow the uncooked egg to flow underneath.
- Let the frittata cool for a few minutes before slicing and serving.
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 in a skillet over medium heat until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad
- Roasted asparagus
- Grilled zucchini
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 cooking through in the center, place it under the broiler for an additional 1-2 minutes.
Food safety advice:
Make sure to cook the frittata to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Frittatas are a traditional Italian dish that originated in the early 16th century.
Flavor profiles:
The Puzzone Bochiotti cheese adds a nutty and slightly sweet flavor to the frittata, while the fresh parsley adds a fresh and herbaceous note.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian