April 26th, 2024
Traditional Italian Frittata
This dish is rumored to be the result of chefs using leftovers to create the ultimate egg dish. It can be infused with whatever you want to use as long as it is in balance.
My favorite serves 2-3, or only one of my obese relatives
Ingredients:
- 6-8 eggs
- Fresh basil chopped – save some for a topping after it is done
- One large, or two small Bell peppers sliced thinly
- ½ large onion sliced thin
- 2 Roma tomatoes sliced thinly crosswise
- Fresh mozzarella sliced thin for the topping
- Salt and pepper to taste
Preparation:
- Combine the eggs, fresh basil, salt, and pepper in a bowl and whisk. If you added a little milk or cream to the eggs, it wouldn’t bother me.
- In a cast iron skillet, or really any shallow skillet, sauté the bell peppers and onions until soft in olive oil with a pat or two of butter to balance the heat—do not burn and turn frequently.
- In a cast iron skillet, or really any shallow skillet, sauté the bell peppers and onions until soft in olive oil with a pat or two of butter to balance the heat—do not burn and turn frequently.
- Turn down the heat and watch it tighten up around the edges while lifting with a fish spatula or any regular small spatula.
- When the bottom is tight, remove it from the stove top and top with the sliced Roma tomatoes and the mozzarella slices.
- Place it under the broiler until the cheese is melted and it is cooked through.
- Drizzle with good olive oil, cut like a pie, and serve if you wish on Italian bread paired with anything from coffee to Peroni.
Breakfast for dinner in style. Buon Appetito!!!!
