Frittata
By Groceree
Also known as Italian Omelette · Frittata di Verdure
Eggs beaten with Parmesan and poured over softened onion, courgette and potato, cooked slowly until set, then finished under the grill until puffed and golden. Thick, flat and eaten warm or cold.
Last updated
- Servings
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Total
- 40 min
Ingredients
eggs8
Parmesan40 g
potatoes1
courgettes1
onions1
olive oil3 tbsp
basil1 handful
salt¾ tsp
black pepper½ tsp
Instructions
- 01
Peel and thinly slice the , and thinly slice the . Fry them slowly in the in a 25 cm ovenproof frying pan for 10 minutes until tender, then thinly slice the and add it for 4 minutes.
- 02
Finely grate the and tear the . Beat the with the , the , the and the .
- 03
Pour the over the vegetables and stir once to distribute.
- 04
Cook over low heat, without stirring, for 8 to 10 minutes until the edges are set and the middle still slightly runny. Meanwhile, heat the grill to high.
- 05
Put under a hot grill for 2 to 3 minutes until puffed and golden.
- 06
Rest for 5 minutes, then slide out and cut into wedges.
Notes
- Cook it low and slow on the hob; high heat makes the base tough before the top sets.
- Unlike a French omelette, a frittata is cooked through and served in wedges.
- Any leftover vegetables, pasta or cheese go in — it is a fridge-clearing dish.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 20 g
- Carbs
- 10 g
- Fat
- 22 g
Estimated from the ingredients.
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