Ingredients with Measurements:
- 6 large eggs
- 1/2 cup ricotta di bufala
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cups baby spinach leaves
Special Equipment Needed:
- 10-inch non-stick skillet
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a medium bowl, whisk together the eggs, ricotta di bufala, Parmesan cheese, salt, and black pepper until well combined.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the chopped onion and cook for 2-3 minutes, until softened.
5. Add the baby spinach leaves to the skillet and cook for another 2-3 minutes, until wilted.
6. Pour the egg mixture into the skillet and use a rubber spatula to evenly distribute the spinach and onion.
7. Cook the frittata on the stovetop for 3-4 minutes, until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the frittata is set and golden brown on top.
9. Remove the skillet from the oven and let the frittata cool for a few minutes.
10. Use a rubber spatula to loosen the edges of the frittata from the skillet.
11. Carefully slide the frittata onto a serving plate.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 13g
Saturated Fat: 5g
Cholesterol: 250mg
Sodium: 480mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Protein: 15g
Substitutions for ingredients:
- Ricotta di bufala can be substituted with regular ricotta cheese or goat cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Baby spinach leaves can be substituted with kale or Swiss chard.
Variations:
- Add diced cooked ham or crumbled cooked bacon for a meatier frittata.
- Add chopped sun-dried tomatoes or roasted red peppers for a burst of flavor.
- Use different types of cheese, such as feta or blue cheese, for a different taste.
Tips and Tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the oven, as it can become dry.
- 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:
- To reheat, place the frittata in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through.
Presentation Ideas:
- Serve the frittata with a side salad or roasted vegetables.
- Garnish with chopped fresh herbs, such as parsley or basil.
Garnishes:
- Chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Roasted asparagus
- Roasted sweet potatoes
- Mixed green salad
Troubleshooting Advice:
- If the frittata is sticking to the skillet, use a rubber spatula to loosen the edges before sliding it onto a serving plate.
Food Safety Advice:
- Make sure the frittata is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
- Frittata is an Italian dish similar to an omelette, but it is typically cooked in a skillet and finished in the oven.
Flavor Profiles:
- Creamy, savory, and slightly tangy from the ricotta di bufala.
Serving Suggestions:
- Serve the frittata for breakfast, brunch, lunch, or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian