Robiola della Nonna Frittata Recipe

Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Robiola della Nonna cheese, crumbled
- 1 tablespoon olive oil
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped

Special equipment needed:
- 10-inch non-stick skillet
- Whisk

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Add the crumbled Robiola della Nonna cheese to the egg mixture and stir to combine.
4. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
5. Add the cherry tomatoes to the skillet and cook for 2-3 minutes, until they start to soften.
6. Pour the egg mixture into the skillet and cook 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 golden brown.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Sprinkle the chopped basil leaves over the top of the frittata.
10. Cut the frittata into wedges and serve.


Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4-6 servings

Nutritional information:
Calories: 170
Fat: 12g
Carbohydrates: 3g
Protein: 12g

Substitutions for ingredients:
- Robiola della Nonna cheese can be substituted with any soft cheese such as Brie or Camembert.
- Cherry tomatoes can be substituted with any other type of tomato or vegetable.

Variations:
- Add cooked bacon or ham to the egg mixture for a meatier frittata.
- Use different herbs such as thyme or oregano instead of basil.
- Add sautéed mushrooms or onions to the egg mixture for extra flavor.

Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a whisk to beat the eggs and milk together until they are well combined.
- Let the frittata cool for a few minutes before cutting it into wedges.

Storage instructions:
Store any leftover frittata 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 10-15 minutes, or until heated through.

Presentation ideas:
Serve the frittata on a platter with fresh herbs and cherry tomatoes on top.

Garnishes:
Garnish the frittata with fresh basil leaves or chopped parsley.

Pairings:
Serve the frittata with a side salad or roasted vegetables.

Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Grilled zucchini

Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before transferring it to the oven.
- If the frittata is not setting in the oven, increase the baking time by a few minutes.

Food safety advice:
Make sure to cook the frittata until it is fully set and reaches an internal temperature of 160°F to prevent any foodborne illness.

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:
The Robiola della Nonna cheese adds a creamy and slightly tangy flavor to the frittata, while the cherry tomatoes and basil add a fresh and herbaceous flavor.

Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.

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Region: Italian

Taste: Savory, Creamy, Rich, Tangy, Cheesy