Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of chopped spinach
- 1/2 cup of grated Ricotta Affumicata di Mammola cheese
- 1 tablespoon of olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°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 Ricotta Affumicata di Mammola cheese to the egg mixture and stir until evenly distributed.
4. Heat the olive oil in a 10-inch non-stick skillet over medium-high 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.
Time:
Preparation time: 10 minutes
Cooking time: 15-16 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 180
Total fat: 12g
Saturated fat: 4g
Cholesterol: 250mg
Sodium: 330mg
Total carbohydrates: 2g
Dietary fiber: 0g
Total sugars: 1g
Protein: 16g
Substitutions for ingredients:
- Ricotta Affumicata di Mammola cheese can be substituted with any smoked cheese, such as smoked gouda or smoked cheddar.
- Spinach can be substituted with any leafy green, such as kale or arugula.
Variations:
- 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 feta or goat cheese, for a different flavor profile.
Tips and tricks:
- Be 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.
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 microwave-safe dish and microwave on high for 30-60 seconds, or until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes for a colorful presentation.
Garnishes:
Garnish the frittata with fresh herbs, such as parsley or basil, for a pop of color and flavor.
Pairings:
This frittata pairs well with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a balsamic vinaigrette
- Roasted asparagus with lemon and garlic
- Sautéed mushrooms with thyme and garlic
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen it from the bottom of the pan.
- If the frittata is not setting in the center, place it back in the oven for a few more minutes until it is fully cooked.
Food safety advice:
- Be 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:
Frittata is an Italian dish that is similar to an omelette or quiche. It is typically made with eggs and a variety of vegetables, meats, and cheeses.
Flavor profiles:
This frittata has a smoky and savory flavor from the Ricotta Affumicata di Mammola cheese, which pairs well with the earthy flavor of the spinach.
Serving suggestions:
Serve this frittata for breakfast, brunch, or as a light lunch or dinner. It can be served hot or at room temperature.
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Region: Italian