My Italian Frittata Recipe

by - 6:30 AM

Buongiorno miei amata amici (Good day my beloved friends)! Distinctively an Italian egg dish, often packed for lunch on a workday in Italy. It is set apart from an Omelette or Quiche. An Omelette you make only on the stovetop. A true Quiche has a crust and often includes milk or cream and bakes in the oven. Similar in the fact, that you can add almost any ingredient your heart desires. Leftover meats or veges folded into this scrumptious dish makes breakfast, lunch, or dinner a snap. Thus, a good staple in any Italian family diet.

In my pictures, you will see that I used turkey breakfast sausage, broccoli, and cheddar cheese as my contributions, as I was making it for a low carbohydrate (AKA low carb) breakfast. My beloved well-seasoned, Lodge brand cast iron skillet superbly transfers from stovetop to oven.

  • 1 Tablespoon of Cold Pressed Oil (Olive or Canola)
  • 2 Servings of Vegetables (Broccoli, Potatoes, Peppers, Spinach, Tomatoes, etc)
  • 2 Servings of Meat (Bacon, Sausage, Italian Sausage, Chicken, etc)
  • 6 Eggs
  • Spices (Salt, Pepper, Garlic, Onion, etc)
  • 2 Servings of Cheese (Cheddar, Colby Jack, Jack, Mozarella, etc)
First heat your small-medium sized oven/broiler proof skillet on the stovetop (medium heat) and coat with the oil. Add any raw meat, raw veges and spices. Cover and yet stir occasionally until meat and veges are done to your liking. If you are using leftovers, now add them so as to warm them up.

Whisk 6 eggs and pour them over the meat and veges in the skillet. Using a heat-resistant spatuala, turn them as if making scrambled eggs. When the eggs are mostly done, but not quite, add the cheese to the top of this dish and place about 6 inches under the broiler in your oven for a few minutes, until the cheese is golden. Remove from oven, place back on an unheated burner on your stovetop and permit to stand for 5 minutes to finish the baking process.

Cut, serve, and

~Photo above featuring a plate by Corelle's Impressions line: Textured Leaves~

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