Ingredients with Measurements:
- 6 eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of paprika
- 2 tablespoons of olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and thinly sliced
- 1/2 cup of sea lettuce, chopped
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika until well combined. Set aside.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes or until the onion is translucent.
5. Add the sliced potatoes to the skillet and cook for 5-7 minutes or until the potatoes are tender and lightly browned.
6. Add the chopped sea lettuce to the skillet and cook for an additional 2-3 minutes or until the sea lettuce is wilted.
7. Pour the egg mixture over the potato and sea lettuce mixture in the skillet.
8. Cook the frittata over medium heat for 5-7 minutes or until the edges are set.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the center is set.
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.
12. Slide the frittata onto a serving plate.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 220
Total fat: 12g
Saturated fat: 3g
Cholesterol: 215mg
Sodium: 360mg
Total carbohydrates: 17g
Dietary fiber: 2g
Sugar: 2g
Protein: 11g
Substitutions for ingredients:
- Sea lettuce can be substituted with spinach or kale.
- Potatoes can be substituted with sweet potatoes or butternut squash.
Variations:
- Add cooked bacon or sausage to the frittata for a meatier version.
- Add grated cheese to the egg mixture for a cheesy frittata.
Tips and tricks:
- Make sure to slice the potatoes thinly so they cook evenly.
- Use a non-stick skillet to prevent the frittata from sticking.
- If you don't have an oven-safe skillet, transfer the potato and sea lettuce mixture to a greased baking dish before pouring the egg mixture over it.
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 10-12 minutes or until heated through.
Presentation ideas:
- Cut the frittata into wedges and serve on a platter.
- Garnish with fresh herbs or chopped tomatoes.
Garnishes:
- Fresh herbs, such as parsley or chives
- Chopped tomatoes
Pairings:
- Serve with a side salad for a light meal.
- Pair with roasted vegetables for a heartier meal.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before sliding it onto a serving plate.
- If the center of the frittata is not setting, bake it for an additional 5-7 minutes.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Frittatas are a traditional Italian egg dish that can be made with a variety of ingredients.
Flavor profiles:
- This frittata has a savory and slightly salty flavor from the sea lettuce and potatoes.
Serving suggestions:
- Serve for breakfast, brunch, or lunch.
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