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Italian Frittata
Created by: Howcan Team
Ingredients
- 6 large eggs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
Instructions
- In a large bowl, whisk together 6 large eggs, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Heat 2 tablespoons of olive oil in a 10-inch non-stick skillet over medium heat. Add 1 small diced onion and cook until softened, about 3 minutes.
- Add 1 diced bell pepper and cook for another 2 minutes, then add 1 cup halved cherry tomatoes and cook for 2 more minutes.
- Add 2 cups of baby spinach to the skillet and cook until wilted, about 2 minutes.
- Pour the egg mixture over the vegetables in the skillet. Cook, without stirring, until the edges are set, about 5 minutes.
- Place the skillet under the broiler and broil until the top is set and golden brown, about 3-4 minutes.
- Slide the frittata onto a cutting board, let it cool for a few minutes, then slice and serve.
The Italian frittata has a rich history dating back to ancient Rome, where it was a popular dish among the working class. This versatile egg-based dish has evolved over the centuries, with each region of Italy adding its own unique twist. Renowned chefs like Gualtiero Marchesi and Lidia Bastianich have elevated the frittata to new heights, incorporating a variety of fresh, local ingredients. Today, the best frittatas can be found in the bustling kitchens of Rome, Florence, and Naples, where chefs expertly blend eggs with ingredients like zucchini, potatoes, and cheese. The key to a perfect frittata lies in achieving the ideal balance of fluffy texture and rich flavor. Whether enjoyed as a hearty breakfast or a satisfying dinner, the Italian frittata continues to captivate food lovers around the world.
30 min
4
250 calories
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