Ingredients with Measurements:
- 6 large eggs
- 1/2 cup grated Toma Lucana cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions
- 1/4 cup chopped sun-dried tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons 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, Toma Lucana cheese, parsley, scallions, sun-dried tomatoes, 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 2-3 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. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and golden brown on top.
7. Remove the skillet from the oven and let the frittata cool for a few minutes.
8. Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
9. Cut the frittata into wedges and serve warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 16g
Saturated Fat: 5g
Cholesterol: 250mg
Sodium: 360mg
Carbohydrates: 3g
Protein: 12g
Substitutions for ingredients:
- Toma Lucana cheese can be substituted with any other semi-soft cheese, such as fontina or gouda.
- Parsley can be substituted with basil or cilantro.
- Scallions can be substituted with red onions or shallots.
- Sun-dried tomatoes can be substituted with roasted red peppers or fresh cherry tomatoes.
Variations:
- Add cooked bacon, ham, or sausage for a meatier frittata.
- Add sautéed mushrooms, spinach, or bell peppers for a veggie-packed frittata.
- Use different types of cheese, such as cheddar, feta, or goat cheese, for a different flavor.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently lift the edges of the frittata and let the uncooked eggs flow underneath for a fluffy texture.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
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 or oven until heated through.
Presentation ideas:
Serve the frittata on a colorful platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish the frittata with fresh parsley or scallions.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted asparagus with lemon and garlic
- Grilled zucchini with parmesan cheese
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen it from the bottom.
- If the frittata is not cooked through, return it to the oven for a few more minutes.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Toma Lucana is a semi-soft cheese from the Lucania region of Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
The Toma Lucana cheese adds a rich, creamy flavor to the frittata, while the sun-dried tomatoes and fresh herbs add a burst of freshness.
Serving suggestions:
Serve the Toma Lucana Frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian