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With this same recipe you will be able to prepare dozens of combinations. Some delicious ones are asparagus with mint, parsley and chives. Another rich one is champinones with pores, mint and goat cheese.
2 cups vegetable, cooked of your choice or meats (asparagus, zucchini, ham, corn, peppers, etc.) - see Tip
1/4 cups basil, Thyme, rosemary or parsley. the one of your choice (optional
1/2 cups cheese, of your choice - optional
2 tablespoons olive oil
Preparation
Beat the eggs in a bowl with the milk or liquid cream. Add the flour, salt and pepper. (Note: if you are going to use some salty cheese like Parmesan, just use 1 teaspoon of salt).
Choose the vegetables / meats of your choice (asparagus, peppers, chorizo, potatoes, mushrooms, pore, onion, bacon, spinach, ham, zucchini). Cook the vegetables or meats and cut them into pieces. The total of ingredients together must be 2 cups.
Mix the vegetables / meats previously cooked and cut into pieces with the egg mixture. (Note: if any ingredient is too hot you should let it cool a bit).
Add the herbs of your choice to the egg mixture (optional). Some are rich basil cut in strips, chopped onion, chopped parsley or mint cut into strips.
Add the cheese of your choice. Some rich ones are crumbled feta, crumbled goat cheese, grated Parmesan cheese, or grated mozarella cheese.
If you want you can also add some species such as nutmeg, pepper, garlic, or pepperonccino.
Put a pan (oven-proof, not plastic) over medium heat with olive oil. When the oil is hot add the egg mixture and let it cover the whole pan.
Reduce the heat to low and cook another 9-12 minutes until the sides of the frittata begin to cook.
Put the pan in the oven (uncovered) at 350 F (180 C) and let it cook for 15-25 additional minutes until it is fully cooked.
Remove the frittata from the oven and cut into slices or squares (if it is for snack). Let the frittata cool for 10 minutes before eating it.
PRESENTATION
You can eat the frittata at room temperature, cold or hot. It is delicious to serve with salads for a casual dinner, or at a breakfast.
TIPS
Some of the ideas of vegetables / meats for your frittata: Asparagus: cut into pieces of 4 cm Peppers: roasted, peeled and cut into slices Chorizo: 1 1/4 cup, cut into pieces and gold Potatoes: Cooked, peeled, on slices
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
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Ratings(1)
Anonymous
07/02/2013 12:37:03
¿No es la Frittata un Quiché?
Me parecen muy parecidos, solo que la fritata una parte va en la estufa y el resto en el horno mientras que el quiché todo es eb el horno.
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