Ingredients with Measurements:
- 4 eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups chicken or vegetable broth
- 2 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large mixing bowl
- Whisk
- Large skillet
- Soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large mixing bowl, whisk together the eggs, milk, flour, salt, and black pepper until smooth.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until softened.
3. Add the mushrooms to the skillet and cook for 5-7 minutes, until they release their moisture and start to brown.
4. Pour the egg mixture over the mushrooms in the skillet and cook for 3-4 minutes, until the bottom is set and the top is still slightly runny.
5. Using a spatula, carefully flip the frittata over and cook for another 2-3 minutes, until fully cooked through. Remove from heat and let cool.
6. Using a sharp knife, slice the frittata into thin strips (frittatens).
7. In a soup pot, heat the chicken or vegetable broth over medium heat. Add the chopped spinach and simmer for 5-7 minutes, until wilted.
8. Using an immersion blender, puree the soup until smooth (optional).
9. Add the frittatens to the soup and simmer for another 2-3 minutes, until heated through.
10. Ladle the soup into bowls and sprinkle with grated Parmesan cheese.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Skillet: Medium heat
- Soup pot: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 12g
- Carbohydrates: 18g
- Protein: 17g
- Fiber: 2g
Substitutions for ingredients:
- Milk: Almond milk, soy milk, or coconut milk
- Flour: Gluten-free flour
- Mushrooms: Any type of mushroom
- Spinach: Kale, Swiss chard, or collard greens
- Parmesan cheese: Pecorino Romano or Asiago cheese
Variations:
- Add cooked chicken, turkey, or ham to the frittata for extra protein.
- Use different vegetables in the frittata, such as bell peppers, zucchini, or broccoli.
- Add cooked rice or noodles to the soup for a heartier meal.
Tips and tricks:
- Make sure to whisk the egg mixture well to avoid lumps.
- Use a non-stick skillet to prevent the frittata from sticking.
- To make the soup creamier, add a splash of heavy cream or coconut cream.
- Garnish the soup with fresh herbs, such as parsley or basil.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in colorful bowls with a slice of crusty bread on the side.
Garnishes:
- Fresh herbs, such as parsley or basil
- Croutons
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to gently loosen it before flipping.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the frittata and soup to the recommended temperature to avoid foodborne illness.
Food history:
- Frittatensuppe is a traditional Austrian soup made with thin strips of pancake or crepe (frittatens) in a clear broth.
Flavor profiles:
- Savory, earthy, and comforting.
Serving suggestions:
- Serve the soup as a light lunch or dinner.
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Region: German