Ingredients with Measurements:
- 6 eggs
- 1/2 cup milk
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped Sardelka (Greek dried fish)
- 1/4 cup chopped red onion
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
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.
3. Add the crumbled feta cheese, chopped spinach, chopped Sardelka, and chopped red onion to the egg mixture. Stir to combine.
4. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 3-4 minutes, or until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
7. Remove the skillet from the oven and let the frittata cool for a few minutes.
8. Use a spatula to loosen the edges of the frittata from the skillet.
9. Slide the frittata onto a cutting board and slice into wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 180
- Total fat: 13g
- Saturated fat: 4g
- Cholesterol: 240mg
- Sodium: 420mg
- Total carbohydrates: 3g
- Dietary fiber: 0g
- Sugars: 2g
- Protein: 13g
Substitutions for ingredients:
- Feta cheese: You can use any crumbled cheese, such as goat cheese or blue cheese.
- Spinach: You can use any leafy green, such as kale or Swiss chard.
- Sardelka: You can use any dried fish, such as anchovies or salt cod.
- Red onion: You can use any onion, such as yellow or white onion.
Variations:
- Mushroom and Gruyere Frittata: Replace the Sardelka and spinach with 1 cup sliced mushrooms and 1/2 cup grated Gruyere cheese.
- Tomato and Basil Frittata: Replace the Sardelka and spinach with 1 cup chopped tomatoes and 1/4 cup chopped fresh basil.
- Ham and Cheddar Frittata: Replace the Sardelka and spinach with 1 cup diced ham and 1/2 cup shredded cheddar cheese.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the oven, or it will become dry.
- Let the frittata cool for a few minutes before slicing, or it will fall apart.
- Serve the frittata warm or at room temperature.
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 warmed through.
Presentation ideas:
- Serve the frittata on a platter with a sprinkle of chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Roasted sweet potatoes
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to loosen the edges before sliding it onto a cutting board.
- If the frittata is undercooked, bake it for a few more minutes in the oven.
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:
- Frittata is an Italian dish that is similar to an omelet. It is typically made with eggs, cheese, and vegetables or meat.
Flavor profiles:
- The Sardelka adds a salty and savory flavor to the frittata, while the feta cheese adds a tangy and creamy flavor.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or lunch.
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