Ingredients with Measurements:
- 1 cup of fresh tagarnina, chopped
- 2 cups of fresh spinach, chopped
- 6 large eggs
- 1/2 cup of milk
- 1/2 cup of grated Parmesan cheese
- 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. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, milk, Parmesan cheese, salt, and black pepper until well combined.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the chopped tagarnina and spinach to the skillet and cook for 2-3 minutes, or until wilted.
5. Pour the egg mixture over the tagarnina and spinach in the skillet.
6. Use a spatula to gently stir the mixture, making sure the tagarnina and spinach are evenly distributed.
7. Cook the frittata on the stovetop for 4-5 minutes, or until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
9. Remove the skillet from the oven and let the frittata cool for a few minutes.
10. Use a spatula to loosen the edges of the frittata from the skillet.
11. Place a large plate over the skillet and carefully flip the skillet over to release the frittata onto the plate.
12. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 4g
Protein: 14g
Substitutions for ingredients:
- Swiss chard or kale can be substituted for the tagarnina.
- Feta cheese can be substituted for the Parmesan cheese.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor.
- Use different types of cheese, such as cheddar or goat cheese.
- Add cooked bacon or sausage for a heartier frittata.
Tips and Tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently stir the mixture in the skillet to ensure even cooking.
- 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 the frittata, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the frittata on a large platter with fresh herbs and sliced tomatoes.
Garnishes:
Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested Side Dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed greens salad
Troubleshooting Advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before flipping it over.
- If the frittata is not setting in the oven, increase the cooking time by a few minutes.
Food Safety Advice:
- Be sure to cook the frittata until it is set and golden brown on top to ensure it is fully cooked.
- Store leftover frittata in the refrigerator and consume within 3 days.
Food History:
Frittatas originated in Italy and were traditionally made with leftover vegetables and cheese.
Flavor Profiles:
The tagarnina and spinach add a slightly bitter flavor to the frittata, which is balanced by the creamy Parmesan cheese.
Serving Suggestions:
Serve the frittata for breakfast, brunch, or a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish