FRITTATA ALLE ERBETTE (BAKED HERB OMELETTE)
This baked omelette is quick, easy and a great summer dish. Scamorza cheese is an Italian cheese similar to mozzarella, that's harder and has more flavor. You can use mozzarella or a semi-hard cheese instead. This omelette would go well with a side dish like cherry tomato and anchovy salad.
Provided by Deborah Lo Scalzo
Categories Breakfast Eggs
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a round baking dish with olive oil and line with parchment paper.
- Beat eggs in a bowl until frothy; add milk, basil, rosemary, mint, thyme, salt, and pepper and mix well. Mix honey and lemon zest into Greek yogurt. Stir yogurt mixture and Scamorza cheese into eggs. Pour egg mixture into the prepared baking dish and top with Parmesan cheese.
- Bake in the preheated oven until set in the center, about 15 minutes.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 6.2 g, Cholesterol 320.8 mg, Fat 21.8 g, Fiber 0.2 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 459.3 mg, Sugar 5.4 g
HERB FRITTATA
This is one of the real classics of this region's cuisine (Friuli-Venezia Giulia).You will find it wherever you travel, especially in the springtime when wild herbs sprout in fragrant profusion all over La Terra Fortunata. The key here is to use as large a variety of herbs, grasses and greens as you can locate. It is traditional that there be at least five different types. Among the most famous are silene, hops, melissa, mint, verbena, basil, marjoram, sage, parsley, spinach (just a little), fennel leaves, Swiss chard, zucchini (courgette) flowers, wild fennel, beet greens, chervil, sorrel and celery leaves. This frittata is served piping hot, tepid or cool. As always, it should be covered if allowed to cool and cut into wedges before serving.
Provided by Food Network
Time 25m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Thoroughly butter the bottom and sides of an 8-inch nonstick skillet. If 2 tablespoons are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add chives or onions. Heat gently, just until they give off a little fragrance. Add the herbs and greens and, if necessary, a little more butter. Stir so that all the flavors mingle.
- While the greens are heating, beat the eggs, milk, flour, cheese and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in 1 hand, shake the pan continuously to prevent the frittata from sticking.
- Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown.
- Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving.
- Variations:
- To make a baked omelet, preheat the oven to 300 degrees F. Prepare the greens as above and transfer to a buttered 8-inch baking dish. Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens. Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve.
- Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving.
FRITTATA (ITALIAN OMELET)
Make and share this Frittata (Italian Omelet) recipe from Food.com.
Provided by ElaineAnn
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs and milk lightly. Add cheese, onion, parsley, salt and pepper.
- Heat oil in a heavy skillet. Pour in egg mixture and reduce heat as edges of omelet begin to thicken.
- With a fork, draw cooked portions toward center to allow uncooked mixture to flow to bottom of skillet. Shake and tilt skillet as necessary to aid flow of uncooked eggs. Do not stir. When eggs no longer flow and surface is still moist, increase heat to quickly brown the bottom of omelet. Loosen edges carefully and fold omelet over.
- Slide omelet onto a warm platter.
FRITTATA ALLE ERBETTE (BAKED HERB OMELETTE)
This baked omelette is quick, easy and a great summer dish. Scamorza cheese is an Italian cheese similar to mozzarella, that's harder and has more flavor. You can use mozzarella or a semi-hard cheese instead. This omelette would go well with a side dish like cherry tomato and anchovy salad.
Provided by Deborah Lo Scalzo
Categories Breakfast Eggs
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a round baking dish with olive oil and line with parchment paper.
- Beat eggs in a bowl until frothy; add milk, basil, rosemary, mint, thyme, salt, and pepper and mix well. Mix honey and lemon zest into Greek yogurt. Stir yogurt mixture and Scamorza cheese into eggs. Pour egg mixture into the prepared baking dish and top with Parmesan cheese.
- Bake in the preheated oven until set in the center, about 15 minutes.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 6.2 g, Cholesterol 320.8 mg, Fat 21.8 g, Fiber 0.2 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 459.3 mg, Sugar 5.4 g
FRITTATA ALLE ERBETTE (BAKED HERB OMELETTE)
This baked omelette is quick, easy and a great summer dish. Scamorza cheese is an Italian cheese similar to mozzarella, that's harder and has more flavor. You can use mozzarella or a semi-hard cheese instead. This omelette would go well with a side dish like cherry tomato and anchovy salad.
Provided by Deborah Lo Scalzo
Categories Breakfast Eggs
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a round baking dish with olive oil and line with parchment paper.
- Beat eggs in a bowl until frothy; add milk, basil, rosemary, mint, thyme, salt, and pepper and mix well. Mix honey and lemon zest into Greek yogurt. Stir yogurt mixture and Scamorza cheese into eggs. Pour egg mixture into the prepared baking dish and top with Parmesan cheese.
- Bake in the preheated oven until set in the center, about 15 minutes.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 6.2 g, Cholesterol 320.8 mg, Fat 21.8 g, Fiber 0.2 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 459.3 mg, Sugar 5.4 g
VEGETABLE FRITTATA (ITALIAN STYLE OMELET)
This recipe makes the weekend family breakfasts extra special and is a great way to get the kids to eat their vegetables! I found this one in the American Baby Magazine that features easy yet satisfying meals for busy Moms and Dads! I've tried this with many variations of vegetables and I have yet to be disapointed.
Provided by Heart N Soul
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F In a 9 inch oven proof skillet, warm oil on med.
- heat.
- Add garlic and onion; saute' for 1 minute.
- Add vegetables; saute' for 5 minutes.
- Beat eggs with milk, add 1/2 cup cheese, salt, and pepper.
- Add egg mixture to skillet with vegetable mixture.
- ***Place in oven on upper rack.
- Bake until golden brown, approximately 30 minutes.
- Remove from oven and sprinkle on remaining 1/4 cup cheese.
- Slice into wedges and serve.
- ***you may also use a 9-inch baking dish if you do not have an oven proof skillet.
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