Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of Toma di Capra d'Alpeggio cheese, grated
- 1/4 cup of milk
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of fresh basil, chopped
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. In a large bowl, whisk together the eggs, Toma di Capra d'Alpeggio cheese, milk, salt, and black pepper until well combined.
2. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
3. Add the cherry tomatoes and cook for 2-3 minutes until they start to soften.
4. Pour the egg mixture into the skillet and cook for 5-7 minutes until the edges start to set.
5. Use a spatula to gently lift the edges of the frittata and allow the uncooked eggs to flow underneath.
6. Sprinkle the chopped basil over the top of the frittata.
7. Place the skillet under the broiler and cook for an additional 2-3 minutes until the top is golden brown and the eggs are set.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Use a spatula to loosen the edges of the frittata and slide it onto a serving plate.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Broil on high
Serving size:
4 servings
Nutritional information:
Calories per serving: 190
Total fat: 14g
Saturated fat: 5g
Cholesterol: 245mg
Sodium: 320mg
Total carbohydrates: 3g
Dietary fiber: 1g
Sugar: 2g
Protein: 14g
Substitutions for ingredients:
- Toma di Capra d'Alpeggio cheese can be substituted with any other type of goat cheese or feta cheese.
- Cherry tomatoes can be substituted with any other type of tomato or vegetable.
Variations:
- Add cooked bacon or sausage for a heartier frittata.
- Use different herbs such as thyme or oregano instead of basil.
- Add sautéed onions or mushrooms for extra 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 to allow the uncooked eggs to flow underneath.
- 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:
Reheat the frittata in the microwave or oven until heated through.
Presentation ideas:
Serve the frittata on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with fresh basil or parsley.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently loosen the edges and prevent it from tearing.
- If the top of the frittata is not browning evenly, move the skillet around under the broiler to ensure even cooking.
Food safety advice:
Make sure to cook the frittata until the eggs are set and the internal temperature reaches 160°F to prevent foodborne illness.
Food history:
Frittatas are a traditional Italian dish that originated in the 16th century. They were originally made with leftover ingredients such as vegetables, meats, and cheeses.
Flavor profiles:
The Toma di Capra d'Alpeggio cheese adds a tangy and slightly nutty flavor to the frittata, while the cherry tomatoes and basil add a fresh and herbaceous taste.
Serving suggestions:
Serve the frittata for breakfast, brunch, or a light lunch.
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Region: Italian