Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups fresh spinach leaves, chopped
- 1/2 cup Trappista cheese, shredded
Special Equipment Needed:
- 10-inch non-stick skillet
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a bowl, whisk together the eggs, milk, salt, and black pepper.
3. Heat the olive oil in the skillet over medium heat.
4. Add the chopped spinach to the skillet and sauté for 2-3 minutes until wilted.
5. Pour the egg mixture over the spinach and let it cook for 2-3 minutes until the edges start to set.
6. Sprinkle the shredded Trappista cheese over the top of the frittata.
7. Transfer the skillet to the oven and bake for 10-12 minutes until the cheese is melted and the frittata is cooked through.
8. Remove from the oven and let it cool for a few minutes.
9. Use a spatula to loosen the frittata from the skillet and slide it onto a plate.
10. Cut into wedges and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 12g
- Carbohydrates: 2g
- Protein: 13g
Substitutions for ingredients:
- Trappista cheese can be substituted with any other type of cheese such as cheddar, mozzarella, or feta.
- Spinach can be substituted with kale, Swiss chard, or arugula.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and color.
- Use leftover cooked vegetables such as roasted sweet potatoes or zucchini instead of spinach.
- Add cooked bacon or ham for a meatier frittata.
Tips and Tricks:
- Use a non-stick skillet to prevent the frittata from sticking to the pan.
- Don't overcook the frittata in the oven, as it can become dry.
- Let the frittata cool for a few minutes before cutting into wedges to prevent it from falling apart.
Storage Instructions:
- Store leftover frittata 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 fresh herbs and sliced tomatoes.
Garnishes:
- Fresh herbs such as parsley or basil
- Sliced tomatoes or avocado
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted asparagus or Brussels sprouts
Troubleshooting Advice:
- If the frittata is sticking to the pan, use a spatula to loosen the edges before transferring it to a plate.
Food Safety Advice:
- Make sure the frittata is cooked through before serving to prevent foodborne illness.
Food History:
- Frittatas originated in Italy and were traditionally made with leftover vegetables and cheese.
Flavor Profiles:
- The Trappista cheese adds a creamy and slightly tangy flavor to the frittata, while the spinach adds a fresh and earthy taste.
Serving Suggestions:
- Serve the frittata for breakfast, brunch, or as a light dinner.
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Region: Italian