Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, chopped
- 1/2 cup chopped sea beet leaves
- 1/4 cup chopped onion
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, whisk together the eggs, milk, salt, and black pepper.
3. In a 10-inch non-stick skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
4. In the same skillet, add the chopped sea beet leaves and onion. Cook for 3-4 minutes until the sea beet leaves are wilted and the onion is translucent.
5. Add the cooked bacon back to the skillet and stir to combine.
6. Pour the egg mixture over the bacon and sea beet mixture in the skillet. Use a spatula to distribute the mixture evenly.
7. Cook the frittata over medium heat for 3-4 minutes or until the edges start to set.
8. Sprinkle the grated Parmesan cheese over the top of the frittata.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes or 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. Slide the frittata onto a serving plate.
12. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 16g
Saturated Fat: 5g
Cholesterol: 240mg
Sodium: 630mg
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Protein: 16g
Substitutions for ingredients:
- Sea beet leaves can be substituted with spinach or kale.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add sliced mushrooms to the frittata.
- Use ham or sausage instead of bacon.
- Add chopped tomatoes or bell peppers for extra flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata, as it will become dry and rubbery.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the frittata in the microwave or oven until heated through.
Presentation ideas:
- Serve the frittata on a bed of mixed greens for a colorful presentation.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or chives, over the top of the frittata.
Pairings:
- Serve the frittata with a side of roasted potatoes or fresh fruit.
Suggested side dishes:
- Roasted potatoes
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before flipping it over.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
Food history:
- Frittata is an Italian dish similar to an omelette, but it is cooked slowly over low heat and finished in the oven.
Flavor profiles:
- The salty bacon and nutty Parmesan cheese complement the earthy flavor of the sea beet leaves.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or lunch.
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