Ingredients with Measurements:
- 8 quail eggs
- 1 cup fresh spinach, chopped
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Special equipment needed:
- 8-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. In a bowl, whisk together the quail eggs, milk, Parmesan cheese, salt, and black pepper.
c. Heat the olive oil in the skillet over medium heat.
d. Add the chopped spinach to the skillet and sauté for 2-3 minutes until wilted.
e. Pour the egg mixture over the spinach in the skillet.
f. Cook for 3-4 minutes until the edges start to set.
g. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the frittata is cooked through.
h. Remove the skillet from the oven and let it cool for a few minutes.
i. Use a spatula to loosen the edges of the frittata from the skillet.
j. Slide the frittata onto a serving plate and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories: 210
Fat: 16g
Protein: 13g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 430mg
Substitutions for ingredients:
- You can use regular chicken eggs instead of quail eggs.
- You can use any leafy greens instead of spinach, such as kale or Swiss chard.
- You can use any type of cheese instead of Parmesan, such as cheddar or feta.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and color.
- Use different herbs, such as basil or thyme, to add more depth to the dish.
- Add cooked bacon or ham for a meatier version.
Tips and tricks:
- Make sure to whisk the egg mixture well to ensure a fluffy frittata.
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the oven, as it can become dry.
Storage instructions:
Store any 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 5-7 minutes until heated through.
Presentation ideas:
Serve the frittata on a colorful plate with a side salad for a beautiful presentation.
Garnishes:
Garnish the frittata with fresh herbs, such as parsley or chives, for a pop of color.
Pairings:
Pair the frittata with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the frittata with a side of roasted potatoes or a slice of crusty bread.
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to gently loosen it from the bottom.
- If the frittata is too dry, add a splash of milk to the egg mixture before cooking.
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:
Frittatas are a traditional Italian dish that originated in the 16th century. They were originally made with leftover vegetables and eggs.
Flavor profiles:
This frittata is savory and slightly salty, with a hint of nuttiness from the Parmesan cheese.
Serving suggestions:
Serve the frittata for breakfast, brunch, or lunch.
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