Breakfast > Egg > Frittata

Queso Roncal and Spinach Frittata Recipe

Ingredients with Measurements:
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh spinach
- 1/2 cup grated Queso Roncal cheese
- 1 tablespoon olive oil

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

Step-by-step instructions:

1. Preheat the oven to 375°F.

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

3. Add the chopped spinach and grated Queso Roncal cheese 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 begin to set.

6. Use a spatula to gently lift the edges of the frittata and allow the uncooked egg mixture to flow underneath.

7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and lightly golden on top.

8. 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: 15-20 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 190
Fat: 14g
Protein: 13g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 420mg

Substitutions for ingredients:
- Queso Roncal cheese can be substituted with any other hard cheese such as Parmesan or Pecorino Romano.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.

Variations:
- Add diced cooked ham or bacon for a meatier frittata.
- Substitute the spinach with other vegetables such as mushrooms, bell peppers, or onions.
- Add herbs such as basil or parsley for extra flavor.

Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Be careful not to overcook the frittata, as it can become dry and tough.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.

Storage instructions:
Leftover frittata can be stored 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 a sprinkle of chopped fresh herbs such as parsley or chives.

Garnishes:
Garnish the frittata with a dollop of sour cream or a sprinkle of grated cheese.

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

Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Grilled zucchini

Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen it from the bottom.
- If the frittata is not setting in the oven, increase the temperature by 25°F and bake for an additional 5-10 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.
- Store leftover frittata in the refrigerator within 2 hours of cooking.

Food history:
Frittatas are a traditional Italian dish that originated in the region of Campania. They are similar to omelets but are typically thicker and can be served hot or cold.

Flavor profiles:
This frittata has a savory and slightly nutty flavor from the Queso Roncal cheese, which pairs well with the fresh spinach.

Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light dinner with a side salad or roasted vegetables.

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Region: Spanish

Taste: Savory, Creamy, Cheesy, Tangy, Nutty