Ingredients with Measurements:
- 8 large eggs
- 1/2 cup ricotta di bufala salata, crumbled
- 1/2 cup fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat your oven to 350°F.
2. In a large bowl, whisk together the eggs, ricotta di bufala salata, spinach, Parmesan cheese, salt, and pepper until well combined.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Pour the egg mixture into the skillet and cook for 3-4 minutes, or until the edges start to set.
5. Use a spatula to gently lift the edges of the frittata and allow the uncooked eggs to flow underneath.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and golden brown on top.
7. Remove the skillet from the oven and let the frittata cool for a few minutes.
8. Use a spatula to loosen the edges of the frittata from the skillet, then slide it onto a serving plate.
9. Cut the frittata into wedges and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 190
- Fat: 14g
- Carbohydrates: 2g
- Protein: 14g
Substitutions for ingredients:
- Ricotta di bufala salata can be substituted with regular ricotta cheese or feta cheese.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add cooked bacon, ham, or sausage for a meatier frittata.
- Add chopped tomatoes, bell peppers, or mushrooms for extra flavor and texture.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata or it will become dry and rubbery.
- Let the frittata cool for a few minutes before slicing 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 leftover 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 fresh herbs, such as parsley or basil.
Pairings:
- Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Mixed greens salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before transferring it to the oven.
Food safety advice:
- Make sure the frittata is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Frittatas are a traditional Italian dish that originated in the 16th century.
Flavor profiles:
- The frittata has a savory and slightly salty flavor from the ricotta di bufala salata and Parmesan cheese.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian