Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped Virginia pepperweed
- 1/2 cup crumbled feta cheese
Special equipment needed:
- 10-inch non-stick 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.
3. Heat the olive oil in the skillet over medium heat.
4. Add the chopped Virginia pepperweed to the skillet and sauté for 2-3 minutes until wilted.
5. Pour the egg mixture into the skillet and stir gently to distribute the pepperweed evenly.
6. Sprinkle the crumbled feta cheese over the top of the eggs.
7. Cook the frittata on the stovetop for 5-6 minutes until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the eggs are set and the cheese is melted and golden brown.
9. Remove the skillet from the oven and let the frittata cool for a few minutes.
10. Use a spatula to loosen the edges of the frittata from the skillet.
11. Slide the frittata onto a serving plate and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 180
Fat: 13g
Carbohydrates: 2g
Protein: 13g
Sodium: 430mg
Substitutions for ingredients:
- Virginia pepperweed can be substituted with any leafy green such as spinach or kale.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor.
- Use different herbs such as thyme or basil instead of Virginia pepperweed.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the oven, as it will become dry.
- Serve the frittata warm or at room temperature.
Storage instructions:
Store any 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:
Garnish the frittata with fresh herbs such as parsley or chives.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before transferring it to a serving plate.
- If the frittata is not cooked through in the oven, bake it for an additional 2-3 minutes.
Food safety advice:
Make sure to cook the frittata to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Frittatas are a traditional Italian dish that is similar to an omelet. They are typically made with eggs, cheese, and vegetables.
Flavor profiles:
This frittata has a savory and slightly tangy flavor from the feta cheese and Virginia pepperweed.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.
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