Breakfast > Spanish

Queso Nata de Cantabria and Spinach Frittata Recipe

Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 cups fresh spinach leaves, chopped
- 1/2 cup crumbled Queso Nata de Cantabria cheese

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

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.

4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.

5. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.

6. Pour the egg mixture into the skillet and stir to combine the ingredients.

7. Sprinkle the crumbled Queso Nata de Cantabria cheese over the top of the egg mixture.

8. Place the skillet in the preheated oven and bake for 15-20 minutes or until the frittata is set and the cheese is melted and golden brown.

9. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.


- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 180
- Total fat: 12g
- Saturated fat: 4g
- Cholesterol: 245mg
- Sodium: 330mg
- Total carbohydrates: 5g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 14g

Substitutions for ingredients:
- Queso Nata de Cantabria cheese can be substituted with any other soft cheese like feta or goat cheese.
- Spinach can be substituted with other leafy greens like kale or Swiss chard.

Variations:
- Add diced tomatoes or roasted red peppers for extra flavor and color.
- Use different herbs like basil or thyme to add more depth to the dish.

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 while it cooks to allow the uncooked egg to flow underneath and cook evenly.

Storage instructions:
- Store any 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 heated through.

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

Garnishes:
- Garnish with fresh herbs like parsley or chives.

Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.

Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Tomato and cucumber salad

Troubleshooting advice:
- If the frittata is not cooked through after 20 minutes, cover the skillet with foil and continue cooking until set.

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.

Flavor profiles:
- The Queso Nata de Cantabria cheese adds a creamy and slightly tangy flavor to the frittata, while the spinach adds a fresh and earthy taste.

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

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Region: Spanish

Taste: Savory, Creamy, Cheesy, Nutty, Earthy