Frittata with Vegetables and Parmesan

Breakfasts | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

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 - 1.8 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 356°F for about 15 minutes.