Ingredients with Measurements:
- 6 eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1/2 cup of Robiola della Valsassina cheese, crumbled
- 1/4 cup of chopped fresh parsley
Special Equipment Needed:
- 10-inch non-stick skillet
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. In a large mixing 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. Pour the egg mixture into the skillet and let it cook for 2-3 minutes or until the edges start to set.
4. Sprinkle the crumbled Robiola della Valsassina cheese and chopped fresh parsley over the top of the frittata.
5. Use a rubber spatula to gently lift the edges of the frittata and allow the uncooked eggs to flow underneath.
6. Cook for an additional 3-4 minutes or until the frittata is set and the cheese is melted.
7. Carefully slide the frittata onto a plate and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 15g
Carbohydrates: 2g
Protein: 14g
Substitutions for ingredients:
- Robiola della Valsassina cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Fresh parsley can be substituted with any fresh herb, such as basil or thyme.
Variations:
- Add sautéed mushrooms or onions to the frittata for extra flavor.
- Top the frittata with sliced tomatoes or roasted red peppers for a colorful presentation.
- Use different types of cheese, such as goat cheese or feta, for a unique flavor profile.
Tips and Tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a rubber spatula to gently lift the edges of the frittata and allow the uncooked eggs to flow underneath for a fluffy texture.
- Let the frittata cool for a few minutes before cutting into wedges 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 in a skillet over low heat until warmed through.
Presentation Ideas:
Serve the frittata on a platter with a sprinkle of fresh herbs and a drizzle of olive oil.
Garnishes:
Garnish the frittata with fresh herbs or a sprinkle of grated Parmesan cheese.
Pairings:
Pair the frittata with a simple green salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed green salad
Troubleshooting Advice:
- If the frittata is sticking to the skillet, use a rubber spatula to gently loosen it from the bottom.
- If the frittata is not setting, increase the heat slightly and cook for an additional 1-2 minutes.
Food Safety Advice:
- Be sure to cook the frittata until it is fully set and the internal temperature reaches 160°F to prevent foodborne illness.
- Store leftover frittata in the refrigerator and consume within 3 days.
Food History:
Robiola della Valsassina is a soft cheese made from cow's milk in the Lombardy region of Italy. It has a creamy texture and a mild, slightly tangy flavor.
Flavor Profiles:
Creamy, tangy, and savory.
Serving Suggestions:
Serve the frittata as a main dish for breakfast, lunch, or dinner.
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Region: Italian