Ingredients with Measurements:
- 6 large eggs
- 1/2 cup crumbled Tyrozouli cheese
- 1/2 cup chopped artichoke hearts
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch nonstick skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, Tyrozouli cheese, artichoke hearts, parsley, scallions, salt, and black pepper.
3. Heat the olive oil in a 10-inch nonstick 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 a few minutes.
7. Run a spatula around the edges of the skillet to loosen the frittata.
8. Slide the frittata onto a serving plate and cut into wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 16g
- Carbohydrates: 3g
- Protein: 12g
Substitutions for ingredients:
- Tyrozouli cheese can be substituted with feta cheese or goat cheese.
- Artichoke hearts can be substituted with spinach or roasted red peppers.
Variations:
- Add cooked bacon or sausage for a meatier frittata.
- Use different herbs and spices to change the flavor profile.
- Add diced tomatoes or mushrooms for extra vegetables.
Tips and tricks:
- Use a nonstick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the skillet before transferring it to the oven.
- Let the frittata cool for a few minutes before cutting into wedges.
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 or oven until heated through.
Presentation ideas:
- Serve the frittata on a platter with fresh herbs and sliced tomatoes.
Garnishes:
- Garnish the frittata with fresh herbs or chopped scallions.
Pairings:
- Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
Troubleshooting advice:
- If the frittata sticks to the skillet, use a spatula to loosen it gently.
Food safety advice:
- Make sure the frittata is cooked through before serving.
Food history:
- Frittatas are an Italian dish that originated in the 16th century.
Flavor profiles:
- The Tyrozouli cheese adds a salty and tangy flavor to the frittata, while the artichoke hearts add a slightly sweet and earthy flavor.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or as a light dinner.
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Region: Greek