Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of Robiola di Castel San Giovanni cheese, crumbled
- 2 tablespoons of olive oil
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of fresh basil, chopped
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
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 di Castel San Giovanni 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 chopped onion and garlic to the skillet and cook until the onion is translucent, about 5 minutes.
6. Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.
7. Pour the egg mixture into the skillet and stir gently to distribute the ingredients evenly.
8. Cook the frittata on the stovetop for 5-7 minutes until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set and golden brown on top.
10. Remove the skillet from the oven and let the frittata cool for a few minutes.
11. Sprinkle the chopped basil over the top of the frittata.
12. Use a spatula to loosen the edges of the frittata from the skillet.
13. Slide the frittata onto a cutting board and slice into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 190
Fat: 14g
Protein: 11g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: 390mg
Substitutions for ingredients:
- Robiola di Castel San Giovanni cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Cherry tomatoes can be substituted with any other type of tomato or vegetable such as zucchini or bell peppers.
Variations:
- Add cooked bacon or ham to the frittata for a meatier version.
- Use different herbs such as thyme or oregano instead of basil.
- Add a handful of spinach or arugula to the skillet for a pop of green.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently lift the edges of the frittata while it's cooking to ensure it doesn't stick to the skillet.
- Let the frittata cool for a few minutes before slicing 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 leftover frittata in the microwave or oven until heated through.
Presentation ideas:
Serve the frittata on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish the frittata with a sprinkle of Parmesan cheese or a drizzle of balsamic glaze.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus
- Garlic roasted potatoes
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges and slide it onto a plate before flipping it back into the skillet.
- If the frittata is not cooked through in the center, cover the skillet with a lid or foil and cook for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the frittata to an internal temperature of 160°F to ensure it's safe to eat.
Food history:
Robiola di Castel San Giovanni is a soft, creamy cheese from the Lombardy region of Italy. It's made from a blend of cow's milk and sheep's milk and has a mild, slightly tangy flavor.
Flavor profiles:
The Robiola di Castel San Giovanni cheese adds a creamy, tangy flavor to the frittata, while the cherry tomatoes and basil add a fresh, herbaceous note.
Serving suggestions:
Serve the frittata for breakfast, brunch, or a light lunch or dinner. It's also great for meal prep and can be enjoyed cold or reheated.
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Region: Italian