The frittata, a cherished dish in Italian cuisine, offers a fascinating glimpse into the cultural significance of cooking with intention. Originating in the early 19th century, the frittata was born out of practicality, designed to transform leftover ingredients into a delicious and satisfying meal. Its name, derived from the Italian verb friggere, which means to fry, reflects its simple yet effective cooking method. This dish has become synonymous with family gatherings and communal meals, embodying the spirit of togetherness that is at the heart of Italian culture.
Our commitment to healthy cooking aligns perfectly with the frittata's versatility, allowing for endless variations that cater to various dietary preferences and nutritional needs. Whether you prefer a classic combination of eggs, cheese, and vegetables or a more adventurous mix of proteins and spices, the frittata serves as a canvas for creativity in the
PREPARATION TIME: 40 Minutes – Makes 4 Servings
EQUIPMENT: Mixing bowls, rotary mandolin food cutter, 3-quart casserole karahi pan.
INGREDIENTS:
- · 1 cup egg whites, 3 to 4 eggs
- · 4 whole large eggs
- · 1/4 cup pecorino Romano, grated Cone #1
- · 4 slices of Prosciutto ham, chopped.
- · 4 cups fresh spinach leave, washed.
- · 1 cup Italian gravy (spaghetti sauce, optional)
- · 1/4 cup reduced fat cheddar, shredded Cone #2
- · 2 tablespoons of unsalted butter
- · 4 tablespoons of Ricotta cheese
- · 4 fresh basil leaves, chopped.
DIRECTIONS:
For beating egg whites until stiff, use a small deep bowl with a rounded bottom for 4 egg whites or a large, deep bowl for more. You will get more volume when beating egg whites if you first bring them to room temperature.
In a medium bowl, beat whole eggs to a froth. Stir in grated cheese, Prosciutto, and spinach. Mix well.
Fold egg mixture into egg whites and mix well.
Preheat 3-quart casserole over medium heat (induction 250°F/121°C), melt butter to coat entire pan. Pour egg mixture into casserole pan, top with grated cheddar, cover and close the vent. Reduce heat to medium-low (Induction 180°F/82°C) bake on top of the stove, about 20 minutes.
To serve, top each serving with one tablespoon Ricotta cheese and chopped basil. Enjoy!