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Frittata Categories:
Nb persons: 4
Preparation time:
Total time: 30 Minutes

WORK TIME: 15 Minutes
    6 lg  eggs
     c  freshly grated Parmesan
     tsp  salt
     tsp  freshly ground black pepper
    2 Tbsp  olive oil
    1  onion, chopped
    2 Tbsp  chopped parsley, (optional)

1. HEAT oven to 400F.
2. WHISK eggs, cheese, salt, and pepper in medium bowl until just combined. Set aside.
3. HEAT oil in medium ovenproof nonstick skillet over medium heat. Add onion and cook until just brown, about 5 minutes. Pour eggs into skillet and reduce heat to low. Cook until frittata is almost done but top remains runny, about 7 minutes.
4. PUT in oven and bake until light brown, 4 to 6 minutes. Loosen with spatula, slide onto serving plate, and sprinkle with parsley, if desired.

NUTRITION (per serving) 217 cal, 13 g pro, 3 g carb, 0.5 g fiber, 17 g fat, 5 g sat fat, 550 mg sodium

Fritatta Flavor Variations

Flavor Changers
1. Italiano Classico: Pasta is often added in Italy, frequently left over (with sauce). Or add lb pasta, cooked, and lb browned pancetta or bacon, crumbled, to skillet with the sauted onion. Drizzle the finished frittata with pesto, if you like.
2. Spanish Style: In Spain, frittatas (called tortillas there) usually include potatoes. Saute lb sliced potatoes in skillet before adding the onion and a diced red bell pepper.
3. Deli Special: Stir 4 oz each smoked salmon, cut in strips, and cream cheese, diced, into eggs before cooking.

Ideas To Try
1. Appetizers: Fill standard muffin pans three-quarters full with master recipe (next page) or any of the variations, and bake at 350F for 20 to 25 minutes to make individual servings perfect for party hors d'oeuvres.
2. Dessert: Omit the cheese in the master recipe, and add 1 Tbsp of sugar and tsp of vanilla extract. Top each wedge with sliced fresh fruit, a sprinkling of confectioners' sugar, or a dollop of flavored yogurt.
3. Health Tip: Substitute egg whites for two or three of the whole eggs.

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