Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Toma Ossolana cheese
- 1/2 cup chopped asparagus
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a bowl, whisk together the eggs, milk, salt, and black pepper.
3. Stir in the grated Toma Ossolana cheese and chopped asparagus.
4. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 3-4 minutes, or until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and golden brown.
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.
Time:
Preparation time: 10 minutes
Cooking time: 15-16 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 190
Fat: 15g
Saturated Fat: 5g
Cholesterol: 240mg
Sodium: 330mg
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Protein: 12g
Substitutions for ingredients:
- Toma Ossolana cheese can be substituted with any other semi-soft cheese, such as Fontina or Gouda.
- Asparagus can be substituted with any other vegetable, such as spinach or broccoli.
Variations:
- Add cooked bacon or ham for a meatier frittata.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Use different herbs and spices, such as basil or paprika, to change up the flavor profile.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to loosen the frittata from the skillet before sliding it onto a serving plate.
- Let the frittata cool for a few minutes before cutting into wedges 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 350°F oven for 10-12 minutes, or until heated through.
Presentation ideas:
Serve the frittata on a colorful plate with a side salad or roasted vegetables.
Garnishes:
Garnish the frittata with chopped fresh herbs, such as parsley or chives.
Pairings:
Pair the frittata with a crisp green salad and a glass of white wine.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side salad would all pair well with this frittata.
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 setting in the oven, increase the baking time by a few minutes.
Food safety advice:
Be sure to cook the frittata until it is fully set and reaches an internal temperature of 160°F to prevent foodborne illness.
Food history:
Frittatas are a traditional Italian dish that are similar to omelets. They are typically made with eggs, cheese, and vegetables or meat.
Flavor profiles:
This frittata has a savory and slightly nutty flavor from the Toma Ossolana cheese, with a pop of freshness from the asparagus.
Serving suggestions:
Serve the frittata for breakfast, brunch, or a light dinner.
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Region: Italian