Ingredients with Measurements:
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cups baby spinach leaves
- 1/2 cup tometta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
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, milk, salt, and black pepper.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the diced onion and cook until softened, about 5 minutes.
5. Add the baby spinach leaves and cook until wilted, about 2 minutes.
6. Pour the egg mixture into the skillet and stir to combine with the onion and spinach.
7. Sprinkle the tometta cheese over the top of the egg mixture.
8. Place the skillet in the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
9. Remove the skillet from the oven and let cool for 5 minutes.
10. Sprinkle the chopped parsley over the top of the frittata.
11. Cut the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 190
Fat: 13g
Carbohydrates: 4g
Protein: 14g
Sodium: 420mg
Substitutions for ingredients:
- Tometta cheese can be substituted with feta cheese or goat cheese.
- Baby spinach leaves can be substituted with kale or Swiss chard.
- Fresh parsley can be substituted with fresh basil or thyme.
Variations:
- Add diced bell peppers or sliced mushrooms to the frittata.
- Use different types of cheese, such as cheddar or Parmesan.
- Add cooked bacon or sausage to the frittata for a heartier meal.
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 while it is cooking to ensure that it cooks evenly.
- Let the frittata cool for a few minutes before cutting into it 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 oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Fresh parsley, sliced tomatoes, or a sprinkle of grated Parmesan cheese.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus, mixed greens salad, or garlic roasted potatoes.
Troubleshooting advice:
If the frittata is sticking to the skillet, try using more oil or butter next time. If the frittata is not cooking evenly, try using a lower heat or covering the skillet with a lid while it cooks.
Food safety advice:
Make sure to cook the frittata until it is set and golden brown on top to ensure that it is fully cooked.
Food history:
Frittatas are a traditional Italian dish that originated in the early 16th century. They were originally made with leftover vegetables and eggs, and were often served as a quick and easy meal for farmers and laborers.
Flavor profiles:
The tometta cheese adds a creamy and tangy flavor to the frittata, while the spinach adds a fresh and earthy taste. The eggs provide a rich and savory base for the dish.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian