Frittata
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Frittata, the Italian omelet, is always a good idea. Especially since there is never a shortage of eggs in the house. Simply add a little bit of everything in the pantry, and let your imagination run wild! And the prep time? Super short. So it’s perfect for any last-minute meal. Widespread all over the world, the omelet also owes its success to the excellent nutritional value contained within. (That and the low cost for ingredients!) The baked frittata is an excellent alternative to the classic pan-fried frittata, and it even has a few advantages. First of all, there’s no need to turn the frittata or constantly check it to prevent it from burning. The second positive aspect of this recipe is that baking it will make the dish lighter.
Oven baking is particularly suitable for preparing the frittata roll, ideal for presenting a really nice appetizer at the table. For this you’ll need to use a large pan to obtain a thinner thickness and bake the mixture in a preheated oven at 350°F for 15 minutes. When frittata is ready, gently turn it upside down on a sheet of transparent film and let it cool. Once cold, you can fill it, for example, with creamy cheese, slices of cold cuts, rocket, or pesto. Finally, just roll it up with the help of the transparent film, tightening it as much as possible so that it remains compact. After about an hour of rest in the fridge, it is ready to be sliced and enjoyed.
Ingredients
8 eggsExtra virgin olive oilParmigiano Reggiano CheeseSaltPepper
Method
First, break the eggs into a bowl and beat them lightly. Add grated Parmigiano Reggiano cheese, salt, pepper and aromatic herbs for flavor (thyme, chives, sage, rosemary... it's up to you!). Continue beating until you get a uniform mixture. Grease an oven dish or a non-stick pan with extra virgin olive oil (or cover it with baking paper) and pour the mixture inside. Cook in a static oven preheated to 350°F for about 15-20 minutes, depending on your oven. It’s cooked when it’s inflated and lightly colored on the surface.
.webp)
Frittata, the Italian omelet, is always a good idea. Especially since there is never a shortage of eggs in the house. Simply add a little bit of everything in the pantry, and let your imagination run wild! And the prep time? Super short. So it’s perfect for any last-minute meal. Widespread all over the world, the omelet also owes its success to the excellent nutritional value contained within. (That and the low cost for ingredients!) The baked frittata is an excellent alternative to the classic pan-fried frittata, and it even has a few advantages. First of all, there’s no need to turn the frittata or constantly check it to prevent it from burning. The second positive aspect of this recipe is that baking it will make the dish lighter.
Oven baking is particularly suitable for preparing the frittata roll, ideal for presenting a really nice appetizer at the table. For this you’ll need to use a large pan to obtain a thinner thickness and bake the mixture in a preheated oven at 350°F for 15 minutes. When frittata is ready, gently turn it upside down on a sheet of transparent film and let it cool. Once cold, you can fill it, for example, with creamy cheese, slices of cold cuts, rocket, or pesto. Finally, just roll it up with the help of the transparent film, tightening it as much as possible so that it remains compact. After about an hour of rest in the fridge, it is ready to be sliced and enjoyed.
Ingredients
8 eggs
Extra virgin olive oil
Parmigiano Reggiano Cheese
Salt
Pepper
Method
First, break the eggs into a bowl and beat them lightly. Add grated Parmigiano Reggiano cheese, salt, pepper and aromatic herbs for flavor (thyme, chives, sage, rosemary... it's up to you!). Continue beating until you get a uniform mixture. Grease an oven dish or a non-stick pan with extra virgin olive oil (or cover it with baking paper) and pour the mixture inside. Cook in a static oven preheated to 350°F for about 15-20 minutes, depending on your oven. It’s cooked when it’s inflated and lightly colored on the surface.
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