Vegetable frittata

Name: Vegetable frittata
Cook time: 42 min
Total time: 42 min
Yield: 4
Cuisine: Italian
Ingredients: 8 u Egg; 1 u Onion; 100 g Spinach; 1 u Courgette; Salt; Black pepper; 3 tablespoons Extra Virgin Olive Oil; 1 u Red Pepper; 6 leaves Basil; 40 g Parmesan

Frittata de verduras

Easy

Contains allergens

HuevosLeche

Author: Equipo Cocinoa
Preparation time: 42 min
Servings: 4

Summary

The open omelette of Italian home kitchens: eggs beaten with Parmesan poured over courgette, pepper, onion and spinach, set in the pan and finished in the oven, with no need to flip it. Good hot, warm or cold.

Ingredients

4 servings

8 u Egg
1 u Onion (thinly sliced)
100 g Spinach (fresh)
1 u Courgette (medium, in thin half-moons)
Salt (to taste)
Black pepper (to taste)
3 tablespoons Extra Virgin Olive Oil
1 u Red Pepper (in thin strips)
6 leaves Basil (fresh) (optional)
40 g Parmesan (grated, or a vegetarian hard cheese)

Instructions

Heat the oven to 180 °C (conventional, top and bottom heat) with a shelf in the middle.
Heat 2 tablespoons of oil in the pan over medium heat and soften the onion for 5 minutes. Add the pepper and, 5 minutes later, the courgette with a pinch of salt, and cook until everything is tender and there is no liquid left in the pan.
15 min
Meanwhile, beat the eggs in a bowl with the Parmesan, salt, pepper and the basil torn by hand, just until the yolks and whites are combined, without making it frothy.
2 min
Add the spinach to the pan and stir just until it wilts. Drizzle with the remaining tablespoon of oil, spread the vegetables out evenly and pour the eggs over the top.
2 min
Lower the heat to medium-low and let it set without stirring. Every so often, lift the edge with a spatula and tilt the pan so the runny egg flows underneath. It is ready for the oven when the edges are firm and the centre still wobbles.
6 min
Put the pan in the oven until the centre is set: it no longer wobbles when you shake it and a knife comes out clean. If you prefer the grill, give it just 3 to 4 minutes and watch that it does not burn. Use an oven glove: the handle will be hot.
12 min
Let it rest for 5 minutes, run the spatula around the edge and slide it onto a board. Cut into wedges and serve hot, warm or cold.
5 min

Notes

Unlike a Spanish tortilla, a frittata has more egg than filling and sets almost entirely over gentle heat; many Italians flip it with a plate, but finishing it in the oven is easier and just as juicy. You need a pan of about 24 cm that can go in the oven (cast iron, steel or non-stick without a plastic handle); if yours can't, flip it with a lid or plate as you would a tortilla. The key is to get the vegetables dry before the eggs go in: any water they release makes the frittata soggy. It takes almost any vegetable you have to hand: mushrooms, asparagus, peas, boiled potato or leftover roast veg, and in Naples it is even made with leftover spaghetti. Traditional Parmesan is made with animal rennet; for a vegetarian version, use a hard cheese made with vegetable rennet. It keeps for 3 days in the fridge, well covered, and cold it is perfect in a sandwich or a lunchbox; don't freeze it, as the egg turns rubbery and weeps.