Frittata

"Frittata is a very versatile dish. You can substitute many vegetables depending on what you have in the fridge. I once made an incredible frittata with leftover vegetables and potatoes. However, mom and I insist that onion always be included. If you have an oven-safe pan and a broiler, you can finish cooking the top of the frittata by broiling instead of flipping." Diana McAndrews

• 1 large onion, sliced thin
• 1 green pepper (julienne)
• 5 asparagus (julienne)
• 6 large eggs
• 2 tablespoons water
• 1-2 Tablespoons imported grated Parmigiano
• Salt and pepper to taste.
• 1/4 cup extra virgin olive oil or enough oil to sauté

METHOD

In a non-stick pan, sauté the onions on low for several minutes. Add pepper and asparagus and cook until vegetables are soft.

Meanwhile, scramble the eggs and water well. Add cheese, salt and pepper.

Raise the heat. Pour and stir egg mixture in the pan. Then, lower the heat to a simmer and cover. Cook until set. Using plates, carefully transfer, flip and slide the frittata back into the pan to finish cooking. Sometimes, the pan may need a little cleaning up or extra oil before putting the frittata back. Frittata is ready when thickened and firm.

To serve: Cut in wedges. Nice with a garden salad and peasant bread.

Serves:3 - 4

recipe from www.inmamaskitchen.com

Contributor: Diana McAndrews for Paolina DeAngelis

read Diana's story: Cooking from scratch       click for more egg recipes

 

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