Ingredients with Measurements:
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 cups chopped kale
- 6 ounces cooked salchicha, sliced
- 1/2 cup shredded cheddar cheese
Special equipment needed:
- 10-inch oven-safe skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together eggs, milk, salt, and black pepper. Set aside.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
4. Add chopped onion and minced garlic, and sauté for 2-3 minutes until softened.
5. Add chopped kale and cook for 5-7 minutes until wilted.
6. Add sliced salchicha and cook for 2-3 minutes until heated through.
7. Pour egg mixture into the skillet and stir gently to distribute the ingredients evenly.
8. Sprinkle shredded cheddar cheese on top.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the frittata is set and the cheese is melted and golden.
10. Remove from the oven and let cool for a few minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 240
- Total fat: 16g
- Saturated fat: 6g
- Cholesterol: 250mg
- Sodium: 570mg
- Total carbohydrates: 8g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 17g
Substitutions for ingredients:
- Milk: You can use any type of milk you prefer, such as almond milk or soy milk.
- Kale: You can use any leafy green vegetable you like, such as spinach or Swiss chard.
- Salchicha: You can use any type of cooked sausage you like, such as chorizo or Italian sausage.
- Cheddar cheese: You can use any type of cheese you like, such as mozzarella or feta.
Variations:
- Vegetarian: Omit the salchicha and add more vegetables, such as mushrooms or bell peppers.
- Gluten-free: Make sure all ingredients are gluten-free, such as using gluten-free sausage and cheese.
- Spicy: Add some red pepper flakes or hot sauce to the egg mixture for some heat.
Tips and tricks:
- Make sure to cook the kale until it's wilted and tender before adding the salchicha.
- Use a non-stick skillet to prevent the frittata from sticking.
- You can make this frittata ahead of time and reheat it in the oven or microwave.
Storage instructions:
- Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the frittata in the oven at 350°F for 10-15 minutes until heated through, or microwave for 1-2 minutes until hot.
Presentation ideas:
- Serve the frittata on a platter with some fresh herbs or chopped tomatoes on top.
Garnishes:
- Fresh herbs, such as parsley or basil
- Chopped tomatoes or avocado
Pairings:
- Fresh fruit salad
- Toast or bread
- Roasted potatoes or sweet potatoes
Suggested side dishes:
- Green salad with vinaigrette dressing
- Grilled vegetables, such as zucchini or bell peppers
Troubleshooting advice:
- If the frittata is not cooked through after baking, you can put it back in the oven for a few more minutes until set.
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:
- Frittata is an Italian dish similar to an omelet or quiche, typically made with eggs and various ingredients such as vegetables, meats, and cheeses.
Flavor profiles:
- Savory, cheesy, and slightly spicy from the salchicha.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or dinner.
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