Italian > Antipasti > Uova

Scamorza di Bufala and Artichoke Frittata Recipe

Ingredients with Measurements:
- 6 large eggs
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup diced scamorza di bufala cheese
- 1/2 cup chopped artichoke hearts
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- Salt and pepper to taste

Special Equipment Needed:
- 10-inch non-stick skillet
- Whisk
- Spatula

Step-by-Step Instructions:

1. Preheat your oven to 375°F.

2. In a large bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper.

3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.

4. Add the chopped artichoke hearts to the skillet and sauté for 2-3 minutes until they are slightly softened.

5. Pour the egg mixture into the skillet and stir gently to combine with the artichokes.

6. Sprinkle the diced scamorza di bufala cheese and chopped parsley over the top of the egg mixture.

7. Cook the frittata on the stove for 5-7 minutes until the edges are set but the center is still slightly runny.

8. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is fully set and the cheese is melted and golden brown.

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: 20 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 250
Fat: 18g
Protein: 17g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 450mg

Substitutions for ingredients:
- Scamorza di bufala cheese can be substituted with any other type of cheese that melts well, such as mozzarella or cheddar.
- Artichoke hearts can be substituted with other vegetables, such as spinach, mushrooms, or bell peppers.

Variations:
- Add cooked bacon or ham for a meatier frittata.
- Use different herbs, such as basil or thyme, for a different flavor profile.
- Add a pinch of red pepper flakes for a spicy kick.

Tips and Tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently lift the edges of the frittata while it cooks to allow the uncooked egg mixture to flow underneath.
- 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, place the frittata in a preheated oven at 350°F for 10-12 minutes until heated through.

Presentation Ideas:
Serve the frittata on a platter garnished with fresh parsley.

Garnishes:
Fresh parsley

Pairings:
Serve the frittata with a side salad or roasted vegetables for a complete meal.

Suggested Side Dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted asparagus
- Garlic roasted potatoes

Troubleshooting Advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before flipping.
- If the frittata is not fully set in the center, place it back in the oven for a few more minutes until fully cooked.

Food Safety Advice:
- Be sure to cook the frittata to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftover frittata in the refrigerator within 2 hours of cooking.

Food History:
Frittatas are an Italian dish similar to an omelette, but with added ingredients such as cheese, vegetables, or meat. They are typically served as a main course or as a snack.

Flavor Profiles:
The Scamorza di Bufala and Artichoke Frittata is a savory dish with a creamy texture from the eggs and cheese, and a slightly tangy flavor from the artichokes.

Serving Suggestions:
Serve the frittata for breakfast, brunch, or dinner. It can be served hot or cold.

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Region: Italian

Taste: Savory, Creamy, Tangy, Salty, Herbal, Earthy