Ingredients with Measurements:
- 6 large eggs
- 1/2 cup sea purslane, washed and chopped
- 1 medium potato, peeled and thinly sliced
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- 10-inch non-stick skillet
- Oven-safe dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, Parmesan cheese, salt, and pepper. Set aside.
3. Heat the olive oil in a non-stick skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent.
4. Add the sliced potatoes to the skillet and cook until they are tender and lightly browned.
5. Add the chopped sea purslane to the skillet and cook for 1-2 minutes until wilted.
6. Pour the egg mixture over the vegetables in the skillet and stir gently to combine.
7. Cook the frittata on the stovetop for 5-7 minutes until the edges are set.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set and lightly golden on top.
9. Remove the skillet from the oven and let the frittata cool for a few minutes.
10. Carefully slide the frittata onto an oven-safe dish and cut into wedges.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
Serves 4
Nutritional information:
Calories per serving: 180
Fat: 12g
Protein: 10g
Carbohydrates: 9g
Fiber: 1g
Sugar: 1g
Sodium: 280mg
Substitutions for ingredients:
- Sea purslane can be substituted with spinach or kale.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Add diced bell peppers or tomatoes for more vegetables.
- Add herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently loosen the edges of the frittata before transferring it to the oven.
- Let the frittata cool for a few minutes before cutting 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 or oven until heated through.
Presentation ideas:
- Serve the frittata on a platter with a side salad.
- Garnish with fresh herbs or chopped tomatoes.
Garnishes:
- Fresh herbs such as parsley or basil
- Chopped tomatoes or bell peppers
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed greens salad
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before transferring it to the oven.
Food safety advice:
- Make sure the frittata is cooked through before serving.
- Store leftover frittata in the refrigerator and consume within 3 days.
Food history:
- Frittatas are a traditional Italian dish that originated in the countryside as a way to use up leftover ingredients.
Flavor profiles:
- The sea purslane adds a salty and slightly tangy flavor to the frittata, while the Parmesan cheese adds a nutty and savory flavor.
Serving suggestions:
- Serve the frittata for breakfast, lunch, or dinner.
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