Italian > Frittata

Robiola di Pecora and Artichoke Frittata Recipe

Ingredients with Measurements:
- 8 large 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 chopped onion
- 1 cup of chopped artichoke hearts
- 1/2 cup of crumbled Robiola di Pecora cheese
- 1 tablespoon of chopped fresh parsley

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

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

3. Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

4. Add the chopped artichoke hearts to the skillet and cook for an additional 2-3 minutes.

5. Pour the egg mixture into the skillet and stir gently to distribute the vegetables evenly.

6. Sprinkle the crumbled Robiola di Pecora cheese over the top of the egg mixture.

7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the cheese is melted and golden brown.

8. Remove the skillet from the oven and sprinkle the chopped fresh parsley over the top of the frittata.

9. Use a spatula to loosen the edges of the frittata from the skillet.

10. Slide the frittata onto a serving plate and cut into wedges.

- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
- Oven temperature: 350°F
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 220
- Fat per serving: 14g
- Protein per serving: 16g
- Carbohydrates per serving: 7g
- Fiber per serving: 2g

Substitutions for ingredients:
- Robiola di Pecora cheese can be substituted with any soft, mild cheese such as Brie or Camembert.
- Chopped fresh parsley can be substituted with any fresh herb such as basil or thyme.

- Add cooked bacon or ham to the frittata for a meatier version.
- Use different vegetables such as spinach, mushrooms, or bell peppers.
- Add a pinch of red pepper flakes for a spicy kick.

Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Be sure to whisk the eggs well to ensure a light and fluffy texture.
- Let the frittata cool for a few minutes before cutting into wedges.

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 bed of mixed greens for a colorful presentation.
- Garnish with additional chopped fresh herbs or grated Parmesan cheese.

- Chopped fresh herbs
- Grated Parmesan cheese

- Serve with a side of roasted potatoes or a green salad.

Suggested side dishes:
- Roasted potatoes
- Green salad

Troubleshooting advice:
- If the frittata is not setting in the oven, increase the temperature by 25°F and continue baking until set.
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before sliding it onto a serving plate.

Food safety advice:
- Be sure to cook the frittata until it is fully set to prevent the risk of foodborne illness.

Food history:
- Frittatas are a traditional Italian dish that originated in the early 16th century.

Flavor profiles:
- Creamy, tangy, and savory.

Serving suggestions:
- Serve as a light lunch or brunch dish.

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Region: Italian

Taste: Savory, Creamy, Tangy, Herby, Earthy