The frittata is Italy's version of an open-face omelette. Many different kinds of vegetables which are sauteed and are combined to make frittatas. Eggs combined with vegetables are cooked on the stove top, then transferred to an oven or placed under a broiler to finish cooking. Usually frittatas are cut into wedges and served hot or cold accompanied by fresh salads, bread or baked potatoes.
Ingredients:
4 eggs
1/4 cup finely minced chives
3 asparagus, sliced finely
1/4 finely chopped mushrooms
2 green onions, sliced finely
salt and pepper
1/4 cup grated cheese
Method:
Saute the mushrooms in butter until tender. Add asparagus, saute for a minute. Then add the green onions and chives.
Beat eggs in a bowl. Add salt and pepper. Add to the saute pan with the vegetables, stirring and lifting the eggs to help them cook evenly. Once they begin to set, sprinkle the grated cheese and place the saute pan into the oven under a broiler for 2 or 3 minutes until golden in color.
Sprinkle more chives, cut in wedges and serve warm with your favorite salad.
Ingredients:
4 eggs
1/4 cup finely minced chives
3 asparagus, sliced finely
1/4 finely chopped mushrooms
2 green onions, sliced finely
salt and pepper
1/4 cup grated cheese
Method:
Saute the mushrooms in butter until tender. Add asparagus, saute for a minute. Then add the green onions and chives.
Beat eggs in a bowl. Add salt and pepper. Add to the saute pan with the vegetables, stirring and lifting the eggs to help them cook evenly. Once they begin to set, sprinkle the grated cheese and place the saute pan into the oven under a broiler for 2 or 3 minutes until golden in color.
Sprinkle more chives, cut in wedges and serve warm with your favorite salad.
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