Breakfast > Egg > Frittata

Rapini and Sun-Dried Tomato Frittata Recipe

Ingredients with Measurements:
- 8 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 bunch rapini, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese

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

Step-by-step instructions:

1. Preheat oven to 375°F.

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

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

4. Add chopped rapini and cook until wilted, about 5 minutes.

5. Add chopped sun-dried tomatoes and cook for an additional 2 minutes.

6. Pour egg mixture over the vegetables in the skillet and sprinkle with grated Parmesan cheese.

7. Cook on the stove for 5 minutes or until the edges start to set.

8. Transfer the skillet to the preheated oven and bake for 10-15 minutes or until the frittata is set and the top is golden brown.

9. Remove from the oven and let cool for a few minutes.

10. Use a spatula to loosen the edges of the frittata and slide it onto a serving plate.


Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories: 200
Fat: 14g
Carbohydrates: 6g
Protein: 13g

Substitutions for ingredients:
- Broccoli rabe can be used instead of rapini.
- Cherry tomatoes can be used instead of sun-dried tomatoes.
- Feta cheese can be used instead of Parmesan cheese.

Variations:
- Add cooked bacon or sausage for a meatier frittata.
- Use different vegetables such as bell peppers or mushrooms.
- Add fresh herbs such as basil or parsley for extra flavor.

Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a whisk to ensure the eggs are well beaten and fluffy.
- Don't overcook the frittata in the oven, as it can become dry.

Storage instructions:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the frittata in the microwave for 30 seconds to 1 minute or until heated through.

Presentation ideas:
Serve the frittata on a platter with a side of fresh fruit or a salad.

Garnishes:
Garnish with chopped fresh herbs such as parsley or basil.

Pairings:
Pair with a light white wine such as Pinot Grigio or Sauvignon Blanc.

Suggested side dishes:
Serve with a side of roasted potatoes or a mixed green salad.

Troubleshooting advice:
If the frittata is sticking to the skillet, use a spatula to loosen the edges and slide it onto a plate.

Food safety advice:
Make sure to cook the frittata until it is set and the internal temperature reaches 160°F to ensure it is safe to eat.

Food history:
Frittatas are an Italian dish similar to an omelet, but with added vegetables and cheese.

Flavor profiles:
The rapini and sun-dried tomatoes add a slightly bitter and sweet flavor to the frittata, while the Parmesan cheese adds a salty and nutty flavor.

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

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Region: Italian

Taste: Savory, Tangy, Herbaceous, Umami, Salty