Ingredients with Measurements:
- 8 large eggs
- 1/2 cup of milk
- 1/2 cup of grated Zeigel cheese
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup of sliced mushrooms
- 1/4 cup of chopped onion
- 2 cloves of garlic, minced
- 1 tablespoon of chopped fresh parsley
Special Equipment Needed:
- 10-inch oven-safe skillet
- Whisk
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, milk, Zeigel cheese, salt, and black pepper until well combined.
3. Heat the olive oil in the skillet over medium heat.
4. Add the asparagus, mushrooms, onion, and garlic to the skillet and sauté for 5-7 minutes, or until the vegetables are tender.
5. Pour the egg mixture over the vegetables in the skillet and stir gently to combine.
6. Cook for 3-4 minutes, or until the edges of the frittata start to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
8. Remove the skillet from the oven and let the frittata cool for a few minutes.
9. Sprinkle the chopped parsley over the top of the frittata.
10. Slice the frittata into wedges and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 14g
Saturated Fat: 5g
Cholesterol: 305mg
Sodium: 420mg
Carbohydrates: 6g
Fiber: 1g
Sugar: 3g
Protein: 16g
Substitutions for ingredients:
- You can use any type of cheese in place of Zeigel cheese, such as cheddar or feta.
- If you don't have asparagus, you can use broccoli or spinach instead.
- You can use any type of mushroom in place of sliced mushrooms, such as shiitake or portobello.
- If you don't have fresh parsley, you can use dried parsley or omit it altogether.
Variations:
- Add cooked bacon or ham to the frittata for a meatier version.
- Use different vegetables, such as bell peppers or zucchini, in place of asparagus.
- Add herbs like thyme or rosemary for extra flavor.
Tips and Tricks:
- Make sure to whisk the egg mixture well to ensure a fluffy frittata.
- Don't overcook the vegetables before adding the egg mixture, as they will continue to cook in the oven.
- Use a non-stick skillet to prevent the frittata from sticking.
Storage Instructions:
- Store 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, or until heated through.
Presentation Ideas:
- Serve the frittata on a platter with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side salad or roasted potatoes for a complete meal.
Suggested Side Dishes:
- Mixed greens salad
- Roasted potatoes
- Sautéed green beans
Troubleshooting Advice:
- If the frittata is not cooked through after baking, put it back in the oven for a few more minutes until it is set.
Food Safety Advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
- Frittatas originated in Italy and were traditionally made with leftover vegetables and eggs.
Flavor Profiles:
- The Zeigel cheese adds a rich and nutty flavor to the frittata, while the asparagus and mushrooms provide a fresh and earthy taste.
Serving Suggestions:
- Serve the frittata for breakfast, brunch, or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A