Ingredients with Measurements:
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 2 Tomino del Bec cheese wheels, sliced
Special equipment needed:
- 10-inch oven-safe skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
3. Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
4. Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
5. Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted.
6. Pour the egg mixture over the spinach mixture in the skillet.
7. Arrange the sliced Tomino del Bec cheese wheels on top of the egg mixture.
8. Cook on the stovetop for 2-3 minutes until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is set and the cheese is melted and golden brown.
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: 25-30 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 220
Fat per serving: 16g
Carbohydrates per serving: 4g
Protein per serving: 14g
Substitutions for ingredients:
- You can use any type of cheese that melts well instead of Tomino del Bec.
- You can use any type of greens instead of spinach.
Variations:
- Add cooked bacon or sausage to the frittata for extra flavor.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Make sure to use an oven-safe skillet to avoid any accidents.
- Use a spatula to loosen the edges of the frittata before sliding it onto a serving plate.
- Let the frittata cool for a few minutes before cutting into wedges.
Storage instructions:
Store any leftover frittata 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 until heated through.
Presentation ideas:
Serve the frittata on a colorful platter with fresh herbs or sliced tomatoes on top.
Garnishes:
Garnish the frittata with fresh herbs, such as parsley or basil.
Pairings:
Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad
- Roasted asparagus
- Roasted sweet potatoes
Troubleshooting advice:
- If the frittata is not cooked through after baking, cover it with foil and bake for an additional 5-10 minutes.
- If the frittata sticks to the skillet, use a spatula to gently loosen it from the bottom.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Frittatas are a traditional Italian dish that originated in the 16th century. They were originally made with leftover vegetables and cheese, and were cooked on the stovetop.
Flavor profiles:
This frittata is savory and cheesy, with a hint of garlic and onion. The spinach adds a fresh and earthy flavor.
Serving suggestions:
Serve the frittata for breakfast, brunch, or dinner.
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Region: Italian