Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup shoebutton ardisia, chopped
- 1 cup fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing 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 shoebutton ardisia and spinach to the skillet and cook for 2-3 minutes, until the spinach is wilted.
5. Pour the egg mixture into the skillet and stir gently to combine with the shoebutton ardisia and spinach.
6. Sprinkle the Parmesan cheese over the top of the egg mixture.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the frittata is set and the cheese is melted and golden brown.
8. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat per serving: 12g
Carbohydrates per serving: 4g
Protein per serving: 14g
Substitutions for ingredients:
- Shoebutton ardisia can be substituted with any other type of mushroom or vegetable.
- Parmesan cheese can be substituted with any other type of cheese.
Variations:
- Add cooked bacon or sausage for a meatier frittata.
- Use different types of cheese, such as cheddar or feta.
- Add diced tomatoes or bell peppers for extra flavor and color.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a rubber spatula to gently stir the egg mixture and prevent it from sticking to the bottom of the skillet.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store any 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 fresh herbs and sliced tomatoes for a colorful presentation.
Garnishes:
Garnish the frittata with fresh herbs, such as parsley or basil, for extra flavor and color.
Pairings:
Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Mixed green salad
- Garlic roasted potatoes
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a rubber spatula to gently loosen it from the bottom of the skillet.
- If the frittata is not cooked through, bake it for an additional 5-10 minutes until set.
Food safety advice:
Make sure to cook the frittata to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Frittatas are a traditional Italian dish that originated in the early 16th century.
Flavor profiles:
This frittata has a savory and slightly earthy flavor from the shoebutton ardisia and a fresh and slightly bitter flavor from the spinach.
Serving suggestions:
Serve the frittata for breakfast, brunch, or lunch. It can also be served as a light dinner with a side salad or roasted vegetables.
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