Ingredients with Measurements:
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cups fresh spinach, chopped
- 1/2 cup Romadur cheese, crumbled
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Heat the olive oil in the skillet over medium heat.
4. Add the chopped onion and cook until softened, about 3-4 minutes.
5. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Pour the egg mixture into the skillet and stir gently to distribute the spinach and onion evenly.
7. Sprinkle the crumbled Romadur cheese over the top of the egg mixture.
8. Cook the frittata on the stove for 3-4 minutes, until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the frittata is set and the cheese is melted and golden brown.
10. Remove the skillet from the oven and let the frittata cool for a few minutes.
11. Use a spatula to loosen the edges of the frittata from the skillet.
12. Slide the frittata onto a serving plate and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
4-6 servings
Nutritional information:
Calories: 190
Fat: 13g
Carbohydrates: 4g
Protein: 14g
Substitutions for ingredients:
- Romadur cheese can be substituted with any other soft cheese such as feta or goat cheese.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add diced cooked bacon or ham for a meatier version.
- Add sliced mushrooms or diced bell peppers for extra veggies.
- Use different types of cheese such as cheddar or Parmesan for a different flavor.
Tips and tricks:
- Make sure to cook the frittata on the stove until the edges start to set before transferring it to the oven.
- Use a non-stick skillet to prevent sticking.
- Let the frittata cool for a few minutes before cutting into wedges.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a platter with fresh herbs and cherry tomatoes.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus or sweet potato hash.
Troubleshooting advice:
If the frittata is not setting in the oven, cook for an additional 5-10 minutes until set.
Food safety advice:
Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Frittatas are a traditional Italian dish that originated in the early 16th century.
Flavor profiles:
The Romadur cheese adds a creamy and tangy flavor to the frittata, while the spinach adds a fresh and earthy taste.
Serving suggestions:
Serve for breakfast, brunch, or as a light dinner.
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Region: German