Ingredients with Measurements:
- 8 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1 cup of chopped sea sandwort
- 1 cup of chopped spinach
- 1/2 cup of crumbled feta cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large 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 sandwort 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 in the center.
9. Remove the skillet from the oven and let it cool for a few minutes.
10. Use a spatula to loosen the edges of the frittata from the skillet.
11. Slide the frittata onto a serving plate.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 200
Fat: 14g
Protein: 14g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: 450mg
Substitutions for ingredients:
- Sea sandwort can be substituted with any leafy green vegetable such as kale, chard, or collard greens.
- Feta cheese can be substituted with any other type of cheese such as goat cheese or cheddar cheese.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and color.
- Use different herbs such as basil or thyme for a different flavor profile.
- Add cooked bacon or sausage for a heartier frittata.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to loosen the edges of the frittata from the skillet before sliding it onto a serving plate.
- Let the frittata cool for a few minutes before slicing and serving.
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 until heated through.
Presentation ideas:
Serve the frittata on a large platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed green salad
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 frittata is not setting in the center, bake it for an additional 5-10 minutes until fully cooked.
Food safety advice:
- Be sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover frittata in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Frittatas are a traditional Italian dish that originated in the 16th century. They were originally made with leftover vegetables and eggs and were a popular dish among the working class.
Flavor profiles:
This frittata has a savory and slightly salty flavor from the sea sandwort and feta cheese.
Serving suggestions:
Serve the frittata for breakfast, brunch, or lunch.
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