Ingredients with Measurements:
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 oz Robiola cheese, crumbled
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium bowl, whisk together the eggs, milk, salt, and black pepper.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the chopped artichoke hearts and cook for another 2 minutes.
6. Pour the egg mixture into the skillet and stir gently to distribute the vegetables.
7. Sprinkle the crumbled Robiola cheese over the top.
8. Cook the frittata on the stove for 5 minutes or until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set in the middle.
10. Remove the skillet from the oven and let the frittata cool for 5 minutes.
11. Sprinkle chopped parsley over the top.
12. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 230
Fat: 17g
Saturated Fat: 6g
Cholesterol: 255mg
Sodium: 540mg
Carbohydrates: 7g
Fiber: 2g
Sugar: 2g
Protein: 13g
Substitutions for ingredients:
- Instead of Robiola cheese, you can use any soft cheese like goat cheese or feta cheese.
- Instead of artichoke hearts, you can use spinach or mushrooms.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Add sun-dried tomatoes for a burst of flavor.
- Add sliced cherry tomatoes for a pop of color.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the oven or it will become dry.
- Let the frittata cool for a few minutes before cutting 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 the frittata in the microwave or oven until warmed through.
Presentation ideas:
- Serve the frittata on a platter with a sprinkle of parsley on top.
Garnishes:
- Sprinkle chopped parsley or chives on top of the frittata.
Pairings:
- Serve the frittata with a side salad or fruit salad.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted potatoes
- Grilled asparagus
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before flipping.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
Food history:
- Frittata is an Italian dish similar to an omelette but cooked open-faced in a skillet.
Flavor profiles:
- The frittata has a creamy and savory flavor from the Robiola cheese and artichoke hearts.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or lunch.
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Region: Italian