Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced zucchini
- 1/2 cup diced Robiola Alta Langa cheese
- 1 tbsp chopped fresh parsley
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
3. Add the onion, bell pepper, and zucchini to the skillet and cook for 5-7 minutes or until the vegetables are tender.
4. Pour the egg mixture into the skillet and stir to combine with the vegetables.
5. Sprinkle the Robiola Alta Langa cheese over the top of the egg mixture.
6. Reduce the heat to low and cover the skillet with a lid.
7. Cook for 10-12 minutes or until the eggs are set and the cheese is melted.
8. Remove the skillet from the heat and sprinkle the chopped parsley over the top of the frittata.
9. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 14g
Carbohydrates: 5g
Protein: 11g
Substitutions for ingredients:
- Robiola Alta Langa cheese can be substituted with any soft cheese such as brie or camembert.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add cooked bacon or ham to the frittata for a meatier version.
- Use different herbs such as thyme or basil instead of parsley.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Make sure the vegetables are cooked before adding the egg mixture to the skillet.
- Use a lid to cover the skillet while cooking to ensure the eggs are cooked all the way through.
Storage instructions:
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the frittata in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
Serve the frittata on a platter with a side salad.
Garnishes:
Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
Pair the frittata with a glass of white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the frittata with a side salad or roasted vegetables.
Troubleshooting advice:
If the frittata is not cooked all the way through, place it under the broiler for a few minutes until the top is golden brown and the eggs are cooked.
Food safety advice:
Make sure the eggs are cooked all the way through to prevent foodborne illness.
Food history:
Robiola Alta Langa is a soft cheese from the Piedmont region of Italy. It is made from a blend of cow, sheep, and goat milk.
Flavor profiles:
The frittata has a creamy texture from the Robiola Alta Langa cheese and a savory flavor from the vegetables.
Serving suggestions:
Serve the frittata for breakfast, brunch, or lunch.
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Region: Italian