Frittata (Italian Omelet)
Serves 4 to 6
This Italian omelet recipe, called a frittata, is a quick, easy and healthy main dish for a busy weeknight, but is equally good for breakfast, brunch or lunch. Serve with a salad or cooked vegetables and some good crusty bread. It can easily be made in any amount desired, allowing two eggs per person. And, since it is good at room temperature, is appropriate for a potluck event. My Italian friends always prepared frittatas on the stovetop. See the notes below for other finishing methods and suggestions, as well as the variations in the similar and related recipes.
Ingredients
- 1 tablespoon olive oil, more if needed
- 1/2 cup chopped onion
- 1 cup chopped red and/or green pepper
- 3 large cloves garlic, minced
- 8 to 12 large eggs
- 1 tablespoon dried oregano
- 2 tablespoons chopped fresh parsley (can use 1 tablespoon dried parsley flakes)
- 3 tablespoons freshly grated Parmesan cheese, divided
- Salt and pepper to taste
Heat about 1 tablespoon olive oil in large, preferably nonstick skillet over medium-high heat. Add onions and peppers; sauté until softened, about 10 minutes. Add the garlic and sauté an additional minute. Remove from the heat and let cool slightly.
Meanwhile, place the eggs in a large bowl with about 2 tablespoons water. Beat with a wire whisk until frothy. Add the sautéed vegetables, oregano, parsley, 2 tablespoons of the cheese, salt and pepper. Beat until well combined. Return the pan to a burner over medium heat, adding just a little more oil, if needed. Add the egg mixture. Cook until set, pushing sides to center occasionally to allow wet portions to flow to bottom of pan, about 3 minutes. When the top is almost set, place a large plate or the skillet lid on top of the skillet. Turn the skillet upside down, catching the omelet with the plate. Return the skillet to the burner and slide the omelet in so that the bottom is now on the top. (If you do not feel comfortable flipping the whole pan, see the notes below for alternatives.) Sprinkle with the remaining tablespoon of cheese. Cook for about one more minute, or until the bottom is set.
Notes: If the pan you are using is oven safe, the omelet can be finished in a preheated 400° F oven instead of flipping it, adding the tablespoon of cheese to the top. This will result in a puffier omelet. Alternately, it can be placed under a broiler. Sometimes, when I am making a smaller omelet, I just portion it into wedges while still in the pan and flip the individual wedges over to finish cooking on the stovetop. The omelet is equally good served hot or room temperature. Amounts of ingredients called for can easily be adjusted to individual tastes. Other types of vegetables can be added, such as mushrooms, hot peppers, diced tomatoes or cooked, drained and chopped spinach. Diced ham or other meats can also be added. Leftovers make an excellent sandwich.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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