Ingredients with Measurements:
- 6 large eggs
- 1 cup of ricotta di bufala
- 1 can of artichoke hearts, drained and chopped
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, ricotta di bufala, Parmesan cheese, parsley, salt, and pepper until well combined.
3. Heat the olive oil in the skillet over medium heat.
4. Add the chopped artichoke hearts and sauté for 2-3 minutes until lightly browned.
5. Pour the egg mixture into the skillet and stir gently to distribute the artichokes evenly.
6. Cook the frittata on the stove for 3-4 minutes until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes 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.
9. Use a spatula to loosen the edges of the frittata from the skillet.
10. Carefully slide the frittata onto a serving plate.
11. Slice the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Total Fat: 17g
Saturated Fat: 6g
Cholesterol: 250mg
Sodium: 480mg
Total Carbohydrates: 4g
Dietary Fiber: 1g
Sugar: 1g
Protein: 14g
Substitutions for ingredients:
- Ricotta di bufala can be substituted with regular ricotta cheese.
- Fresh parsley can be substituted with fresh basil or oregano.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Use spinach or kale instead of artichokes.
- Add cooked bacon or sausage for a heartier frittata.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the oven, as it will become dry.
- 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 5-10 minutes until heated through.
Presentation ideas:
Serve the frittata on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with fresh parsley or basil leaves.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with Parmesan cheese
- Grilled zucchini with garlic and lemon
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before sliding it onto the serving plate.
- If the frittata is too dry, try adding a splash of milk or cream to the egg mixture before cooking.
Food safety advice:
- Be sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Frittata is a traditional Italian dish that is similar to an omelette. It is typically made with eggs, cheese, and vegetables or meat.
Flavor profiles:
This frittata has a creamy and tangy flavor from the ricotta di bufala, with a slightly nutty flavor from the Parmesan cheese. The artichokes add a slightly sweet and earthy flavor.
Serving suggestions:
Serve this frittata for breakfast, brunch, or a light lunch or dinner. It can be served hot or at room temperature.
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Region: Italian