Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of paprika
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/2 cup of Queijo do Pico cheese, crumbled
- 1 cup of fresh spinach, chopped
- 2 tablespoons of olive oil
Special equipment needed:
- 10-inch non-stick skillet
1. Preheat your oven to 350°F.
2. In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, paprika, garlic powder, and onion powder until well combined.
3. Add the crumbled Queijo do Pico cheese and chopped spinach to the egg mixture, and stir until evenly distributed.
4. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 3-4 minutes, or until the edges start to set.
6. Use a spatula to gently lift the edges of the frittata and allow the uncooked egg mixture to flow underneath.
7. Once the frittata is mostly set, transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the top is golden brown and the center is set.
8. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
- Oven temperature: 350°F
- Serves 4
- Calories per serving: 190
- Total fat: 14g
- Saturated fat: 5g
- Cholesterol: 240mg
- Sodium: 450mg
- Total carbohydrates: 3g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 13g
Substitutions for ingredients:
- Queijo do Pico cheese can be substituted with feta cheese or any other crumbly cheese.
- Spinach can be substituted with kale or any other leafy green.
- Add diced cooked bacon or ham for a meatier frittata.
- Add diced bell peppers or onions for extra flavor and texture.
- Use different types of cheese, such as cheddar or goat cheese, for a different flavor profile.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently lift the edges of the frittata to allow the uncooked egg mixture to flow underneath.
- Let the frittata cool for a few minutes before slicing and serving to prevent it from falling apart.
- Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover frittata in the microwave or oven until heated through.
- Serve the frittata on a platter with fresh herbs and sliced tomatoes.
- Garnish the frittata with fresh herbs, such as parsley or basil.
- Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Mixed greens salad
- Roasted sweet potatoes
- If the frittata is not cooked through in the center, bake it for a few more minutes until it is set.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to prevent foodborne illness.
- Frittatas are a traditional Italian dish that originated in the 16th century.
- The Queijo do Pico cheese adds a tangy and salty flavor to the frittata, while the spinach adds a fresh and earthy flavor.
- Serve the frittata for breakfast, brunch, or lunch.
Cooking Method: N/A
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