Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1/2 cup of chopped sea purselane
- 1/2 cup of chopped spinach
- 1/4 cup of crumbled feta cheese
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 sea purselane and spinach to the skillet and sauté for 2-3 minutes until wilted.
5. Pour the egg mixture over the vegetables in the skillet.
6. Sprinkle the crumbled feta cheese over the top of the egg mixture.
7. Cook the frittata on the stovetop for 5-7 minutes until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set and golden brown on top.
9. Remove the skillet from the oven and let the frittata cool for 5 minutes.
10. Use a spatula to loosen the edges of the frittata from the skillet.
11. Slide the frittata onto a serving plate and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 170
Fat: 11g
Saturated Fat: 4g
Cholesterol: 245mg
Sodium: 470mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Protein: 14g
Substitutions for ingredients:
- Sea purselane can be substituted with arugula or watercress.
- Spinach can be substituted with kale or Swiss chard.
- Feta cheese can be substituted with goat cheese or shredded cheddar cheese.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor.
- Use different types of cheese such as Parmesan or Gouda.
- Add cooked bacon or sausage for a heartier 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 fluffy.
- 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 leftover frittata in the microwave for 30-60 seconds or in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish with fresh parsley or basil.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted asparagus with garlic and Parmesan cheese
- Roasted sweet potatoes with rosemary
Troubleshooting advice:
- If the frittata is not cooked through, bake it for an additional 5-10 minutes.
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before flipping it over.
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:
Frittatas are a traditional Italian dish that originated in the 16th century.
Flavor profiles:
This frittata has a savory and slightly salty flavor from the sea purselane and feta cheese.
Serving suggestions:
Serve the frittata for breakfast, brunch, or a light lunch.
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