Are you craving a flavorful, healthy, and incredibly easy meal that's perfect for a weeknight dinner or a weekend brunch? Look no further! This Spanish Frittata recipe is your answer. Packed with vibrant vegetables and a burst of Spanish flavors, this oven-baked frittata is a delicious and satisfying dish that's surprisingly quick to make. Whether you're a seasoned cook or a kitchen newbie, this recipe will become a staple in your healthy meal rotation. It's one of those best recipes that's both impressive and effortlessly simple.
Ingredients:
- 6 large eggs
- 1/4 cup milk or cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 red bell pepper, chopped
- 1/2 cup chopped chorizo sausage (optional, for a richer flavor)
- 1/2 cup chopped potatoes, cooked (can be leftover roasted potatoes)
- 1/2 cup grated Manchego cheese (or other hard cheese)
- 2 tablespoons chopped fresh parsley
Instructions:
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Prep the Veggies: Begin by chopping the onion and bell pepper into small, even pieces. If using potatoes, ensure they are pre-cooked and chopped. This step makes the cooking process smoother.
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Sauté the Aromatics: Heat the olive oil in an oven-safe skillet (cast iron is ideal) over medium heat. Add the chopped onion and bell pepper and sauté for about 5-7 minutes, until softened. If using chorizo, add it to the pan during the last 3 minutes of sautéing, breaking it up with a spoon.
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Whisk the Eggs: In a large bowl, whisk together the eggs, milk (or cream), salt, and pepper until well combined. The lighter and fluffier your egg mixture, the better the frittata's texture will be.
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Combine Ingredients: Gently stir in the sautéed vegetables and chorizo (if using) into the whisked egg mixture. Add the cooked potatoes and half of the grated Manchego cheese.
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Bake the Frittata: Pour the egg mixture into the prepared skillet. Sprinkle the remaining Manchego cheese and chopped parsley over the top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the frittata is set and lightly golden brown. The center should be just slightly jiggly.
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Rest and Serve: Let the frittata cool slightly before slicing and serving. This allows it to set completely and makes it easier to serve. This Spanish frittata is delicious served warm or at room temperature.
Cooking Tips for the Perfect Frittata:
- Don't overcook the vegetables: Slightly undercooked vegetables will continue to cook in the oven, resulting in perfectly tender vegetables.
- Use an oven-safe skillet: This makes transferring the frittata from the stovetop to the oven a breeze.
- Don't overcrowd the pan: Ensure the skillet isn't overcrowded to ensure even cooking. If necessary, bake in two smaller skillets.
- Check for doneness: Insert a knife or toothpick into the center. If it comes out clean, the frittata is ready.
Variations:
- Add different vegetables: Feel free to experiment with other vegetables like spinach, zucchini, mushrooms, or asparagus.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it vegetarian: Omit the chorizo for a delicious vegetarian option.
- Herbs galore: Experiment with different herbs like thyme, rosemary, or oregano.
Nutritional Information (per serving, approximate):
This will vary depending on the ingredients used, but a general estimate per serving is approximately:
- Calories: 250-300
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 5-10g
This Spanish Frittata recipe is a quick dinner idea, a simple yet delicious dish, making it a perfect addition to your homemade cooking repertoire. Enjoy this easy recipe and the delightful flavors of Spain!