Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup grated Raschera d'Alpeggio cheese
- 1 cup fresh spinach leaves, chopped
- 1 tbsp olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium bowl, whisk together the eggs, milk, salt, black pepper, and red pepper flakes until well combined.
3. Stir in the grated Raschera d'Alpeggio cheese and chopped spinach leaves.
4. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 3-4 minutes, or until the edges start to set.
6. Use a spatula to gently lift the edges of the frittata and allow the uncooked eggs to flow underneath.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and golden brown on top.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Use a spatula to loosen the edges of the frittata from the skillet.
10. Carefully slide the frittata onto a serving platter.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 13g
Carbohydrates: 2g
Protein: 14g
Sodium: 340mg
Substitutions for ingredients:
- Raschera d'Alpeggio cheese can be substituted with any other semi-hard cheese such as Gouda or Cheddar.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add diced cooked bacon or ham for a meatier frittata.
- Use different types of cheese such as feta or goat cheese.
- Add diced tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently lift the edges of the frittata to allow the uncooked eggs to flow underneath.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the frittata in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Garnish the frittata with fresh herbs such as parsley or basil.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
- Roasted sweet potatoes
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before sliding it onto a serving platter.
- If the frittata is not setting in the oven, increase the temperature to 400°F and bake for an additional 5-10 minutes.
Food safety advice:
Be sure to cook the frittata until it is set and golden brown on top to ensure that the eggs are fully cooked.
Food history:
Frittatas are a traditional Italian dish that originated in the early 16th century.
Flavor profiles:
The spicy red pepper flakes and nutty Raschera d'Alpeggio cheese add a bold flavor to the frittata, while the fresh spinach adds a subtle earthy flavor.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian