Breakfast > Egg > Chinese Egg

Tea Egg and Spinach Frittata Recipe

Ingredients with Measurements:
- 6 tea eggs, peeled and sliced
- 2 cups fresh spinach leaves, chopped
- 6 large eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil

Special Equipment Needed:
- 10-inch oven-safe skillet
- Whisk

Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a bowl, whisk together the eggs, milk, Parmesan cheese, salt, and black pepper. Set aside.
3. Heat the olive oil in the skillet over medium heat.
4. Add the spinach to the skillet and cook until wilted, about 2 minutes.
5. Add the sliced tea eggs to the skillet and stir to combine with the spinach.
6. Pour the egg mixture over the spinach and tea eggs in the skillet.
7. Cook for 2-3 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.
9. Remove the skillet from the oven and let it cool for a few minutes before slicing and serving.


Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
Serves 4-6

Nutritional information:
Calories: 214
Fat: 16g
Carbohydrates: 3g
Protein: 14g

Substitutions for ingredients:
- Tea eggs can be substituted with hard-boiled eggs.
- Spinach can be substituted with kale or Swiss chard.
- Parmesan cheese can be substituted with any grated hard cheese.

Variations:
- Add diced bell peppers or onions for extra flavor.
- Use different types of cheese, such as feta or goat cheese.
- Add cooked bacon or sausage for a heartier frittata.

Tips and Tricks:
- Make sure to whisk the egg mixture well to ensure a fluffy frittata.
- Use an oven-safe skillet to make the transition from stovetop to oven easier.
- 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, place the frittata in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation Ideas:
Serve the frittata on a platter with a sprinkle of fresh herbs, such as parsley or basil.

Garnishes:
Garnish with a dollop of sour cream or a sprinkle of chopped chives.

Pairings:
Serve with a side salad or roasted vegetables for a complete meal.

Suggested Side Dishes:
- Roasted asparagus
- Mixed greens salad
- Roasted sweet potatoes

Troubleshooting Advice:
- If the frittata is not setting in the oven, increase the temperature to 375°F and bake for an additional 5-10 minutes.
- If the frittata is sticking to the skillet, use a non-stick skillet or make sure to grease the skillet well before adding the ingredients.

Food Safety Advice:
- Make sure to cook the frittata until it is fully set to prevent any foodborne illness.
- Store leftover frittata in the refrigerator within 2 hours of cooking.

Food History:
Frittatas originated in Italy and were traditionally made with leftover vegetables and meats.

Flavor Profiles:
The tea eggs add a unique flavor to the frittata, while the spinach adds a fresh and earthy taste.

Serving Suggestions:
Serve the frittata for breakfast, brunch, or as a light dinner.

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Taste: Savory, Herby, Rich, Earthy, Nutty