Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of Squacquerone di Romagna DOP cheese, crumbled
- 1/4 cup of milk
- 1/4 cup of chopped fresh parsley
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. In a large bowl, whisk together eggs, milk, parsley, salt, and black pepper until well combined.
2. Add the crumbled Squacquerone di Romagna DOP cheese to the egg mixture and stir to combine.
3. Heat olive oil in a 10-inch non-stick skillet over medium heat.
4. Pour the egg mixture into the skillet and cook for 5-7 minutes or until the edges start to set.
5. Use a spatula to gently lift the edges of the frittata and let the uncooked eggs flow underneath.
6. Continue cooking the frittata for another 5-7 minutes or until the top is set.
7. Remove the skillet from the heat and let the frittata cool for a few minutes.
8. Use a spatula to loosen the edges of the frittata from the skillet.
9. Place a large plate over the skillet and invert the frittata onto the plate.
10. Serve warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 10-14 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat per serving: 15g
Carbohydrates per serving: 2g
Protein per serving: 14g
Substitutions for ingredients:
- Squacquerone di Romagna DOP cheese can be substituted with any soft cheese such as feta or goat cheese.
- Fresh parsley can be substituted with any fresh herb such as basil or thyme.
Variations:
- Add cooked vegetables such as spinach, mushrooms, or bell peppers to the egg mixture before cooking.
- Add cooked bacon or ham to the egg mixture before cooking.
- Use different types of cheese such as cheddar or mozzarella.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Make sure to cook the frittata on medium heat to prevent burning.
- Use a spatula to gently lift the edges of the frittata to let the uncooked eggs flow underneath.
Storage instructions:
- Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover frittata in the microwave for 30 seconds or until warm.
Presentation ideas:
- Cut the frittata into wedges and serve on a platter.
- Garnish with fresh herbs or chopped tomatoes.
Garnishes:
- Fresh herbs such as parsley or basil
- Chopped tomatoes
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Mixed green salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before flipping.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Squacquerone di Romagna DOP is a soft cheese from the Emilia-Romagna region of Italy.
Flavor profiles:
- Squacquerone di Romagna DOP cheese has a tangy and slightly salty flavor.
Serving suggestions:
- Serve the frittata as a main dish for breakfast, lunch, or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian