Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices of bacon, diced
- 1/2 cup chopped red goosefoot leaves
- 1/4 cup chopped onion
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, whisk together the eggs, milk, salt, and black pepper. Set aside.
3. In a 10-inch non-stick skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
4. In the same skillet, add the chopped red goosefoot leaves, onion, and olive oil. Cook over medium heat until the onion is translucent and the red goosefoot leaves are wilted, about 5 minutes.
5. Add the cooked bacon back to the skillet and spread the mixture evenly.
6. Pour the egg mixture over the bacon and red goosefoot mixture.
7. Sprinkle the grated Parmesan cheese over the top.
8. Place the skillet in the oven and bake for 15-20 minutes or until the frittata is set and the top is golden brown.
9. Remove the skillet from the oven and let it cool for a few minutes.
10. Run a spatula around the edges of the skillet to loosen the frittata.
11. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 14g
Carbohydrates: 2g
Protein: 13g
Substitutions for ingredients:
- Red goosefoot leaves can be substituted with spinach or kale.
- Parmesan cheese can be substituted with cheddar or mozzarella cheese.
Variations:
- Add diced bell peppers or mushrooms for extra flavor.
- Use ham or sausage instead of bacon.
Tips and tricks:
- Make sure to whisk the eggs well to ensure a fluffy frittata.
- Use a non-stick skillet to prevent the frittata from sticking.
- Let the frittata cool for a few minutes before cutting to prevent it from falling apart.
Storage instructions:
Store 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.
Garnishes:
Garnish the frittata with chopped fresh herbs such as parsley or basil.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing.
- Roasted asparagus or broccoli.
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen it from the edges.
- If the frittata is not cooked through, place it back in the oven for a few more minutes.
Food safety advice:
- Make sure to cook the bacon and red goosefoot leaves thoroughly to prevent foodborne illness.
- Store leftover frittata in the refrigerator and consume within 3 days.
Food history:
Frittata is an Italian dish that is similar to an omelette. It is typically made with eggs and various ingredients such as vegetables, meats, and cheeses.
Flavor profiles:
The Red Goosefoot and Bacon Frittata has a savory and slightly salty flavor from the bacon and Parmesan cheese. The red goosefoot leaves add a slightly earthy and nutty flavor to the dish.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Taste: Savory, Salty, Smoky, Tangy, Herbaceous