Post by emailing: "justice[at]stfrancisa2[dot]org"

Friday, February 19, 2010

Kelly's Frittata Recipe


A frittata is an Italian version of an omelet. It is robust and cooked in a heavy skillet over low heat until firm. It is left open-faced, not folded, and served in wedges. A frittata is a great way to use up left over veggies. You can use whatever vegetables you like, but this version uses potatoes and peppers.

1 Tbsp. olive oil, butter or margarine

8 oz. red-skinned potatoes, thinly sliced

½ cup sliced onion

½ yellow bell pepper, thinly sliced

½ red bell pepper, thinly sliced


Freshly ground pepper

8 eggs

2 ¼ cups finely shredded parmesan cheese

  1. Preheat oven to 350 degrees. Heat oil or butter in a large ovenproof skillet over medium heat. Add potatoes, onion, and peppers. Cook, stirring occasionally, until vegetables are tender (approx. 10 min)

  1. Add salt and pepper (you can also add other spices if you like, such as a pinch of sage or basil)

  1. Whisk together the eggs, 2 cups of the cheese, and a dash of salt and pepper; pour over vegetables in skillet and cook until edges of eggs just begin to set (approx. 3 min)

  1. Sprinkle top with remaining ¼ cup of cheese and bake in oven until center is set (approx. 8 min)

  1. Cut into wedges and serve (serves 4). We usually serve with buttered toast on the side.

Note: If you don't like peppers, you can use any veggies you like. We often throw in zucchini, asparagus, steamed broccoli, and/or seeded and diced tomatoes. If you want to add tomatoes, though, add them at the same time you pour in the eggs (so they don't overcook).

No comments:

Post a Comment