A fritatta is an Italian egg-based dish, similar to an omelette but cooked in the oven, and similar to a quiche but with less cream and no crust. It's an incredibly flexible dish and you can add any combination of veggies you have on hand! Here's the recipe I used (it's a combo of a few recipes I found online).
Zucchini-Onion-Pepper Fritatta
Serves 2
Ingredients
- 1 Tbs oil
- 1 Tbs buttler
- 1 onion, sliced
- 1-2 cloves garlic, minced
- 1 zucchini, sliced or julienned
- 1/2 red bell pepper, julienned
- 1 teas salt
- 1/2 teas dried basil
- 1/4 teas dried thyme
- 6 eggs
- 1/4 cup cream or half-and-half
- 1/2 cup grated parmesan cheese
- 5-6 leaves of fresh basil, chopped
- Preheat the oven to 350 degrees
- In an oven proof skillet, heat the oil and butter. Add in the sliced onions, sprinkle with 1/2 the salt, and cook until translucent. Add in the garlic and cook for 1 minute.
- Add in the zucchini and pepper, and continue to cook for about 10 minutes on medium heat with the remaining salt, the basil and thyme.
- While the veggies cook, in a bowl, crack the eggs, add in the cream, and beat everything together.
- Once the veggies are cooked, take it off the heat and add 1/4 cup of the parmesan cheese, stirring to coat. Flatten out the veggies into an even layer.
- Pour the egg mixture over the veggies (don't stir), and put into the oven for 13-15 minutes, until the eggs are set. You can jiggle the pan to check (use an oven mitt).
- Turn on the broiler and cook for 1-2 minutes until the top begins to puff and turn brown (note, it doesn't ALWAYS puff). Keep a close eye on it!
- After it's browned a bit, take it out and pour the remaining 1/4 cup of parmesan along with the fresh basil.
Serving Suggestion: Serve a wedge of the fritatta along with a salad that has a vinaigrette dressing. The dressing will help cut the richness of the fritatta.
Variations:
Variations:
- Spinach and Mushroom
- Tomato and Onion
- Swap out the cheese for Gouda or Goat Cheese
If you like this recipe, check out some other's on my blog:
