By: Maria Libera Vallone
One of those recipes that you can create in a very short time is my favorite frittata or omelet. You can make it with vegetables or if you like in addition some chopped prosciutto or baked ham. This dish is great for breakfast, brunch or even for a light dinner with salad.
Depending on how large or how many people you want to serve will decide the amount of eggs to use. I always make a fairly large one in a big 12” skillet because it always gets gobbled up so quickly.
YOU WILL NEED:
- 6-8 extra large eggs
- Splash of milk
- A cup chopped zucchini
- About 6-8 asparagus tips (chopped)
- ½ small onion (chopped)
- Chopped Swiss cheese (about ½ cup)
- Salt and pepper
- Optional: ½ cup of Italian prosciutto or baked ham
- Olive oil
- Coat the skillet with olive oil not in excess
- Whisk the eggs either by hand or in a blender
- Add a splash of milk to the eggs, and salt and pepper and whisk again. Put aside for a couple of minutes.
- After chopping all of your vegetables very fine, sauté them in the skillet until they are barely limp and cooked. Do not burn them!
- Add the egg mixture and let the frittata cook until it starts to rise in the skillet. Check often with a spatula that the bottom is not burning. Use medium heat and when almost done, switch to low heat.
- While the egg mixture is still a bit gooey on top sprinkle the Swiss cheese over the whole frittata.
- OPTIONAL: At this point if you want to add the ham, do it now as well. Make sure it is chopped into small pieces). Turn stove top onto low heat and cover a few more minutes until cheese has had a chance to melt). Check often.
- If you can, try and “flip” the frittata for a minute.
- You can cut into wedges and serve with your favorite fruit slices.
I hope this recipe makes my vegetarian friends happy.
Please tell me how you like it! Have a great weekend.
We’ll be back on Tuesday with another great THASC blog.