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VEGETABLE FRITTATA

Some nights just a simple, easy to make Frittata

and a nice glass of wine are enough to satisfy after a long day.

 

6 EGGS

1/3 CUP GRATED CHEESE – Romano or Parmesan

2 TBS FRESH BASIL – finely torn

2 TBS FLOUR – I use Wondra

PINCH OF SALT – be careful because cheese is salty

FRESHLY GROUND BLACK PEPPER – to taste

8 OZ RICOTTA CHEESE – whole milk, drained

1 CUP ASSORTED VEGETABLES – cooked, chopped

1 TB BUTTER

1 TB OLIVE OIL

PREHEAT OVEN TO 400º.

In a medium size bowl beat together eggs, grated cheese, basil, flour, salt and pepper. Drain ricotta if a little watery and add and mix in well. Choose any assortment of vegetables that you like, chop and cook in in a skillet until tender-crisp (we use onion, mushrooms,  zucchini, as well as chopped, drained, canned artichokes, etc.). In a large heavy-duty skillet that is also ovenproof, heat butter and oil together over medium heat. When hot, carefully pour in the egg mixture and cook for several minutes until set. Transfer skillet to oven and bake for 12-18 minutes or until the top is firm and nicely colored. 

Either serve from the pan or slide onto a large plate and cut into wedges and serve. This can serve 4 – 6 depending on the amount of vegetables included.

If you want to add diced or shredded potatoes, they should be par-boiled slightly and well drained before adding to the egg mixture. for a fancier, fluffier omelet, separate the eggs and beat the whites until frothy, then fold into the entire egg mixture just before adding to the hot skillet.

NOTE: This is a perfect dinner for us after a busy day accompanied with some crusty Italian bread and a nice glass of wine.

 

BUON MANGIATA! 

 

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