Frittata with smoked Gouda and winter greens
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
One of the main ingredients of this frittata is naturally smoked Gouda cheese. It imbues it with such a delicious aroma and flavor that everyone will love it, even those who aren't used to eating an omelet without sausage. It's not only delicious but also healthy, thanks to the abundance of hearty winter greens. Kale, escarole, or arugula are all great options. You can even combine several varieties. This frittata is perfect for breakfast, a snack, or a light dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 large eggs
- 0.5 cups of milk
- 1 and 1/4 cups grated smoked Gouda (about 100 g)
- 2 tbsp. l. olive oil
- 170 g (6 oz) dense winter greens (such as kale, escarole, and/or arugula), coarsely chopped (about 8 cups)
- 4 cloves garlic, thinly sliced
- 1 teaspoon finely chopped fresh rosemary
- A pinch of red pepper flakes
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Recipes with similar ingredients: eggs, milk, Gouda cheese, escarole salad, arugula, red pepper flakes, rosemary
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a large bowl, whisk together the eggs, milk, 3/4 teaspoon salt, and some freshly ground black pepper; stir in the cheese and set aside.
- Heat the olive oil in a 25cm (9-inch) nonstick ovenproof skillet over medium-high heat. Add the herbs, garlic, rosemary, and red pepper flakes and cook, stirring occasionally, until the herbs are wilted, about 5 minutes. Season with salt and pepper to taste.
- Reduce heat to medium. Pour the egg mixture into the skillet and stir once or twice to distribute evenly. Cook, undisturbed, until the edges begin to set, about 1 minute.
- Transfer the pan to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes. Let it cool in the pan for 5 minutes, then flip it over or slide it onto a cutting board. Serve the frittata warm or at room temperature.
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