Ingredients with Measurements:
- 6 large eggs
- 1/2 cup crumbled tsamarella cheese
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped red onion
- 1/4 cup chopped red bell pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, tsamarella cheese, spinach, red onion, red bell pepper, salt, and black pepper.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Pour the egg mixture into the skillet and cook for 3-4 minutes, or until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set in the center.
6. Remove the skillet from the oven and let the frittata cool for 5 minutes.
7. Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
8. Slice the frittata into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 190
Fat: 14g
Carbohydrates: 3g
Protein: 13g
Fiber: 1g
Sugar: 1g
Substitutions for ingredients:
- Tsamarella cheese can be substituted with feta cheese.
- Spinach can be substituted with kale or Swiss chard.
- Red onion can be substituted with white onion or shallots.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
Variations:
- Add cooked bacon or sausage to the egg mixture for a meatier frittata.
- Use different types of cheese, such as cheddar or goat cheese.
- Add sliced mushrooms or diced tomatoes for extra flavor.
Tips and tricks:
- Make sure to whisk the eggs well to ensure a fluffy frittata.
- Use a non-stick skillet to prevent the frittata from sticking.
- 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:
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 colorful platter with fresh herbs or sliced tomatoes on top.
Garnishes:
Garnish the frittata with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve the frittata with a side salad or fresh fruit for a complete meal.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted potatoes
- Fresh fruit salad
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen it gently.
- If the frittata is not setting in the center, bake it for a few more minutes.
Food safety advice:
- Make sure to cook the frittata until it is set in the center to prevent foodborne illness.
- Store leftover frittata in the refrigerator and consume within 3 days.
Food history:
Frittatas are a traditional Italian dish that originated in the Apulia region of Italy. They are similar to omelets but are cooked in a skillet and finished in the oven.
Flavor profiles:
This frittata has a savory and slightly salty flavor from the tsamarella cheese, with a hint of sweetness from the red bell pepper.
Serving suggestions:
Serve the frittata for breakfast, brunch, or lunch.
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