Italian Frittata
Ingredients
- Olive oil
- 6 eggs
- 2 cups Vegetables (such as boiled or roasted potatoes, cauliflower, zucchini, wild mushroom, asparagus, eggplant, peppers, artichoke or chopped tomatoes)
- 2 tbsp. chopped fresh herbs such as parsley, basil and/or oregano
- 1/4 cup Asiago cheese or mozzarella cheese
- 1/4 cup Parmesan cheese
- Salt and Ground black pepper to taste
Instructions
- Generously cover a 12” pan with olive oil, heat up the oil and add vegetables, sautéing until they are soft.
- Meanwhile, whisk together eggs then add salt, ground black pepper, parsley, basil or oregano. Stir in cheese to the mixture.
- Using a ladle, spoon egg mixture on top of the veggies and spread the mixture to ensure that it is evenly distributed.
- Cooking on medium heat, stir briefly in the pan, then using a rubber spatula, frequently & gently lift the edge of the egg mix so that it doesn't burn.
- Using a fork, move the center gently so the liquid seeps to the bottom and gets cooked as well.
- When the frittata is firm and the bottom is browned (the top will still be somewhat runny), remove the stovetop.
- Set your broiler to low and place the pan into a preheated broiler for 2-5 minutes.
- Let it rest for 5 minutes & then serve. Fritatta is lovely warm and at room temperature.
- The Traditional Flip over (If You’re Brave) Once the bottom of the frittata is cooked; The traditional method requires you to flip the frittata over, quickly and carefully. Use a flat dish, larger than the pan; quickly turn the pan upside-down onto the plate. Immediately slide the golden side up back unto the pan and finish cooking.
Nutrition
Calories: 98kcalCarbohydrates: 7gProtein: 7gFat: 5gSaturated Fat: 2gTrans Fat: 1gCholesterol: 127mgSodium: 152mgPotassium: 196mgFiber: 2gSugar: 2gVitamin A: 538IUVitamin C: 11mgCalcium: 110mgIron: 1mg
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