Italy Frittata (Italian Omelet)
Frittata (from the Italian verb friggere, meaning “to fry”) is an example of Italy’s cucina provera (peasant cuisine) that’s simple yet amazingly tasty and easy to make. While frittata is rarely on Italian restaurant menus, it is a very common dish in Italian homes. Leftovers from family dinners such as pasta (with or without sauce), vegetables, meats, and cheeses are thrown into the mix to liven up flavorful farm-fresh eggs for a nutritious brunch or lunch entrée.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 large eggs, beaten
- 2 Tbsp (30 ml) whipping cream
- 1 tsp (5 g) salt
- 2 Tbsp (30 ml) olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 cup (125 g) asparagus pieces
- 1 medium tomato, seeded, chopped
- 4 Tbsp (40 g) chopped mortadella (salami, ham)
- 1 cup (113 g) grated mozzarella cheese (asiago, fontina)
Directions
- Preheat broiler.
- Whisk together eggs, cream, salt, and pepper.
- In a medium or large skillet set on medium high, heat oil.
- Caramelize onion and garlic for 5 minutes.
- Add asparagus and brown on high for 3 minutes.
- Add tomato and mortadella, and sauté on medium for 2 minutes.
- Pour in eggs, cooking until they start to thicken.
- Add cheese, cooking over medium-low heat for 3 minutes, or until bottom is set but top is still runny.
- Broil for 4–5 minutes until top is light gold.
- Let frittata rest for 5 minutes before serving.
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