Ingredients with Measurements:
- 8 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped canned artichoke hearts
- 1/2 cup diced Taleggio cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Oven-safe plate or platter
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, heavy cream, 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 artichoke hearts to the skillet and sauté for 2-3 minutes until lightly browned.
5. Pour the egg mixture into the skillet and cook for 3-4 minutes, stirring occasionally, until the eggs are set on the bottom but still runny on top.
6. Sprinkle the diced Taleggio cheese over the top of the eggs.
7. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the eggs are fully set and the cheese is melted and bubbly.
8. Remove the skillet from the oven and let it cool for a few minutes.
9. Using a spatula, loosen the edges of the frittata from the skillet and slide it onto an oven-safe plate or platter.
10. Cut the frittata into wedges and serve warm.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 4g
- Protein: 14g
Substitutions for ingredients:
- You can use any type of cheese you like in place of Taleggio.
- Fresh artichoke hearts can be used instead of canned.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Use different types of cheese, such as cheddar or feta.
- Add chopped spinach or kale for extra nutrition.
Tips and tricks:
- Be sure to whisk the eggs well to ensure a fluffy frittata.
- Use a non-stick skillet to prevent sticking.
- Let the frittata cool for a few minutes before cutting to prevent it from falling apart.
Storage instructions:
- Store any leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the frittata in the microwave or oven until heated through.
Presentation ideas:
- Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
- Fresh herbs, such as parsley or basil, can be used to garnish the frittata.
Pairings:
- Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Mixed green salad with vinaigrette dressing
- Sautéed mushrooms
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges before flipping.
Food safety advice:
- Be sure to cook the frittata until the eggs are fully set to prevent any risk of foodborne illness.
Food history:
- Frittatas are a traditional Italian dish that originated in the 16th century.
Flavor profiles:
- The Taleggio cheese adds a creamy and slightly nutty flavor to the frittata, while the artichoke hearts provide a slightly tangy and earthy taste.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or dinner.
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Region: Italian