Ingredients with Measurements:
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced zucchini
- 4 ounces Robiola Piemontese cheese, crumbled
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- 10-inch non-stick skillet
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Heat the olive oil in the skillet over medium heat. Add the onion, red bell pepper, and zucchini, and sauté for 5-7 minutes, or until the vegetables are tender.
3. Pour the egg mixture into the skillet, and stir gently with a rubber spatula to distribute the vegetables evenly.
4. Sprinkle the crumbled Robiola Piemontese cheese over the top of the egg mixture.
5. Cover the skillet with a lid, and cook for 10-12 minutes, or until the eggs are set and the cheese is melted.
6. Remove the lid, and sprinkle the chopped parsley over the top of the frittata.
7. Use the rubber spatula to loosen the edges of the frittata from the skillet, and slide it onto a serving plate.
8. Cut into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 15g
Saturated Fat: 6g
Cholesterol: 235mg
Sodium: 500mg
Carbohydrates: 6g
Fiber: 1g
Sugar: 4g
Protein: 14g
Substitutions for ingredients:
- Instead of Robiola Piemontese cheese, you can use any soft, creamy cheese such as goat cheese or feta.
- You can substitute other vegetables such as mushrooms, spinach, or broccoli for the onion, red bell pepper, and zucchini.
Variations:
- Add cooked bacon or ham to the frittata for a meatier version.
- Top the frittata with sliced tomatoes before baking for a burst of color and flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and Tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a rubber spatula to gently stir the egg mixture and distribute the vegetables evenly.
- Don't overcook the frittata, as it will become dry and rubbery.
Storage Instructions:
- Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the frittata, place it in a skillet over medium heat and cook until heated through.
Presentation Ideas:
- Serve the frittata on a platter with a sprinkle of fresh parsley and a few slices of tomato.
Garnishes:
- Fresh parsley
- Sliced tomatoes
Pairings:
- A crisp green salad
- Fresh fruit
Suggested Side Dishes:
- Roasted potatoes
- Garlic bread
Troubleshooting Advice:
- If the frittata is sticking to the skillet, use a rubber spatula to gently loosen the edges before flipping it over.
Food Safety Advice:
- Be sure to cook the frittata until the eggs are set and the cheese is melted to prevent foodborne illness.
Food History:
- Frittatas originated in Italy as a way to use up leftover ingredients.
Flavor Profiles:
- Creamy, cheesy, and savory.
Serving Suggestions:
- Serve the frittata for breakfast, 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