Frittata with Vegetables and Parmesan
Breakfasts • European
Description
Frittata with Vegetables and Parmesan
Ingredients
- Chicken Egg 4 pieces
- Parsley 1 bunch
- Salt to taste
- Ground Black Pepper to taste
- Grated Pecorino Pepato Cheese 0 oz
- Garlic 2 cloves
- Onion 1 piece
- Potato 1 piece
- Orange Bell Peppers 1 piece
- Olive Oil 2 tablespoons
Step-by-Step Guide
Step 1
Wash the parsley, shake off the water, and chop finely. Crack the eggs into a bowl, season with salt and pepper, add the Parmesan, chopped parsley, and lightly whisk with a whisk or fork. Set the omelet base aside.
Step 2
Wash the garlic, onion, pepper, and tomato, and peel them. Mince the garlic, slice the onion into rings, cut the pepper into small pieces, and remove the juice and seeds from the tomato, then chop it finely.
Step 3
In an ovenproof dish or skillet, heat the olive oil, sauté the garlic, and after a minute, add the onion, then the other vegetables, and sauté over medium heat for 4–5 minutes.
Step 4
Pour in the beaten eggs and cook, stirring, until the egg mixture begins to set at the edges. Do not remove the skillet from the heat for a few more minutes—the center should remain liquid, then finish cooking in the oven at 355°F for about 15 minutes.
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