Ingredients with Measurements:
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cups fresh spinach, chopped
- 4 ounces Tomino cheese, cut into small cubes
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium 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 chopped onion and sauté for 2-3 minutes until softened.
5. Add the chopped spinach to the skillet and cook for another 2-3 minutes until wilted.
6. Pour the egg mixture into the skillet and stir gently to combine.
7. Add the Tomino cheese cubes to the skillet and distribute evenly.
8. Cook the frittata on the stove for 5-6 minutes until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set and golden brown on top.
10. Remove the skillet from the oven and let the frittata cool for a few minutes.
11. Use a spatula to loosen the edges of the frittata from the skillet.
12. Slide the frittata onto a serving plate and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 375°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 16g
Protein: 14g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 460mg
Substitutions for ingredients:
- Tomino cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Spinach can be substituted with any leafy green, such as kale or Swiss chard.
- Milk can be substituted with any non-dairy milk, such as almond milk or soy milk.
Variations:
- Add diced cooked bacon or ham for a meatier frittata.
- Add diced roasted red peppers or sun-dried tomatoes for extra flavor.
- Use different types of cheese, such as feta or goat cheese, for a different taste.
Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata, as it will become dry and rubbery.
- Let the frittata cool for a few minutes before cutting, as it will be easier to slice.
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 for 30-60 seconds or in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the frittata on a bed of fresh greens for a colorful presentation.
- Garnish with fresh herbs, such as parsley or basil, for added flavor.
Garnishes:
- Fresh herbs, such as parsley or basil
- Sliced cherry tomatoes
- Crumbled bacon or ham
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus or Brussels sprouts
- Sautéed mushrooms
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before flipping.
- If the frittata is not setting in the oven, increase the temperature to 400°F and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
- Frittata is an Italian dish that is similar to an omelet or quiche.
- It is typically made with eggs, cheese, and vegetables or meat.
Flavor profiles:
- Creamy, savory, and slightly tangy from the Tomino cheese.
- Earthy and slightly bitter from the spinach.
- Sweet and slightly pungent from the onion.
Serving suggestions:
- Serve the frittata for breakfast, lunch, or dinner.
- Great for a brunch or potluck.
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Region: Italian