Ingredients with Measurements:
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 1 cup Scamorza Molisana cheese, shredded
- 1/4 cup Parmesan cheese, grated
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a 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.
4. Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes or until the onion is translucent.
5. Add the chopped spinach to the skillet and sauté for another 2-3 minutes or until the spinach is wilted.
6. Pour the egg mixture into the skillet and stir gently to distribute the spinach evenly.
7. Sprinkle the shredded Scamorza Molisana cheese and grated Parmesan cheese over the top of the egg mixture.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the frittata is set and golden brown on top.
9. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 4g
Protein: 18g
Substitutions for ingredients:
- Scamorza Molisana cheese can be substituted with any other type of cheese, such as mozzarella or cheddar.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor.
- Substitute the spinach with other vegetables such as mushrooms, zucchini, or bell peppers.
- Add cooked bacon or ham for a meatier frittata.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a whisk to ensure the eggs are well beaten and the ingredients are evenly distributed.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the frittata, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus with lemon and garlic
- Garlic roasted potatoes
Troubleshooting advice:
- If the frittata is not cooked through, return it to the oven for an additional 5-10 minutes.
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before slicing.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Frittatas are an Italian dish that originated in the 16th century. They were traditionally made with leftover vegetables and eggs.
Flavor profiles:
The Scamorza Molisana cheese adds a smoky flavor to the frittata, while the spinach adds a fresh and earthy taste.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light dinner.
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Region: Italian