Frittata Recipe
8 eggs
4 mushrooms, diced
1 orange or yellow bell pepper, diced
1 tomato, seeded and diced
1/2 onion, diced
1 green onion, sliced finely
1 clove garlic, minced
1 tsp. dried parsley or mixed herbs
1-2 tbsp. olive oil
Salt and pepper to taste
Instructions
1- Chop all vegetables ahead of time and keep each separated. In a large bowl, combine eggs, salt and pepper and whisk thoroughly.
2- Heat oil over medium heat in a pan that is the size of frittata you wish to make. The smaller the pan, the thicker the frittata.
3- Add the garlic, onions and bell pepper to the oil, cooking until softened. Add mushrooms and cook another 1-2 minutes.
4- Add tomato and green onion to eggs, stirring to combine and pour over vegetables in pan.
5- Stir mixture until eggs begin to cook through. Place a lid on the eggs and allow to finish cooking, being careful not to burn the bottom. My frittata took approximately 20-25 minutes to cook completely. An alternative to the stove top method is to place the oven proof pan in a 350F oven until cooked through, usually about 20 minutes.
6- Transfer to a plate or serving platter by sliding out of pan. Cut into wedges and serve warm or cold.
My son likes to eat his with ketchup, but I put out some grated pecorino cheese for my friend who doesn't have the same dietary restrictions.
Happy cooking!
