Ingredients with Measurements:
- 8 large eggs
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Oven-safe plate or lid
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, feta cheese, sun-dried tomatoes, basil, milk, salt, and black pepper until well combined.
3. Heat the 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 are set and the bottom is lightly browned.
5. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the top is set and lightly golden.
6. Remove the skillet from the oven and let the frittata cool for a few minutes.
7. Run a spatula around the edges of the skillet to loosen the frittata.
8. Place an oven-safe plate or lid over the skillet and carefully flip the skillet over to release the frittata onto the plate.
9. Serve the frittata warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 240
Total fat: 18g
Saturated fat: 6g
Cholesterol: 360mg
Sodium: 500mg
Total carbohydrates: 6g
Dietary fiber: 1g
Sugar: 3g
Protein: 14g
Substitutions for ingredients:
- Feta cheese can be substituted with goat cheese or shredded cheddar cheese.
- Sun-dried tomatoes can be substituted with roasted red peppers or fresh cherry tomatoes.
- Fresh basil can be substituted with dried basil or parsley.
Variations:
- Add cooked bacon or sausage for a meatier frittata.
- Add sautéed onions and mushrooms for extra flavor.
- Use different types of cheese, such as Parmesan or Gouda.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the skillet before transferring it to the oven, as it will continue to cook in the oven.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
- Leftover frittata can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the frittata, place it in a microwave-safe dish and heat for 1-2 minutes, or 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 basil leaves or chopped parsley.
Pairings:
Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus with lemon and garlic
- Grilled zucchini and squash
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before flipping it over.
- If the frittata is not setting in the oven, increase the baking time by a few minutes.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Frittatas are a traditional Italian dish that originated in the Apulia region. They are similar to omelets but are cooked slowly over low heat and finished in the oven.
Flavor profiles:
The sun-dried tomatoes add a sweet and tangy flavor to the frittata, while the feta cheese adds a salty and creamy texture.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light dinner. It can be served warm or at room temperature.
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