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 diced sora
- 2 cups of fresh spinach leaves, chopped
- 1/2 cup of shredded mozzarella cheese
- 1/4 cup of grated parmesan cheese
Special equipment needed:
- 10-inch non-stick skillet
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat your oven to 375°F.
2. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the diced sora and cook for 2-3 minutes until it starts to soften.
5. Add the chopped spinach leaves to the skillet and cook for another 2-3 minutes until they wilt.
6. Pour the egg mixture over the sora and spinach in the skillet.
7. Sprinkle the shredded mozzarella cheese and grated parmesan cheese over the top of the egg mixture.
8. Place the skillet in the preheated oven and bake for 15-20 minutes until the frittata is set and the cheese is melted and golden brown.
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. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 14g
Protein: 15g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 450mg
Substitutions for ingredients:
- Sora can be substituted with any other cooked meat or vegetable of your choice.
- Mozzarella cheese can be substituted with cheddar, provolone, or any other cheese of your choice.
- Parmesan cheese can be substituted with pecorino romano or any other hard cheese of your choice.
Variations:
- Add diced tomatoes or bell peppers to the frittata for extra flavor and nutrition.
- Use different herbs and spices such as basil, oregano, or paprika to season the frittata.
- Add cooked bacon or ham to the frittata for a meatier version.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking to the bottom.
- Be sure to whisk the eggs and milk together well to create a fluffy and light texture.
- Let the frittata cool for a few minutes before cutting it 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 the frittata in the microwave or oven until heated through.
Presentation ideas:
- Serve the frittata on a platter with a side salad or fresh fruit.
- Garnish the frittata with fresh herbs such as parsley or basil.
Pairings:
- Serve the frittata with a side of roasted potatoes or sweet potatoes.
- Pair the frittata with a glass of orange juice or a cup of coffee.
Suggested side dishes:
- Side salad with mixed greens, cherry tomatoes, and balsamic vinaigrette.
- Roasted sweet potatoes with rosemary and garlic.
Troubleshooting advice:
- If the frittata is not cooked through, return it to the oven for a few more minutes until set.
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before cutting.
Food safety advice:
- Be sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
- Frittatas are a traditional Italian dish that originated in the 16th century.
Flavor profiles:
- The sora and spinach frittata has a savory and slightly salty flavor from the cheese and sora, with a fresh and earthy taste from the spinach.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or lunch. It also makes a great appetizer or snack.
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