Frittata is an egg-based Italian dish similar to an omelet or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables, rice or pasta. The word frittata is derived from Italian and roughly translates to “egg-cake” In essence, you can literally add any favorite, savory edibles that you have in your fridge, saute to warm, add the egg base, broil and c’est voila!
6 eggs, beaten
1 -ounce Parmesan, grated
1/2 teaspoon black pepper
1 teaspoon dried Herbs de Provence, Italian seasoning or 1/4 cup fresh herbs of choice; marjoram, chervil, basil, parsley, rosemary—pick one pick all!
1 tablespoon butter
1/2 red onion, sliced
1 green pepper, sliced
1 cup mushrooms, sliced
1 small bag of fresh baby spinach
1 cup chopped country ham
1 tablespoon chopped parsley leaves
Preheat oven to broil setting.
In medium size bowl, use a fork to blend together eggs, herbs, Parmesan, pepper and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add onions, peppers and mushrooms to pan and sauté for 2 to 3 minutes. Add ham and spinach; stir until spinach is wilted, about 2-3 more minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
Place pan into oven and broil for 3 to 5 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.
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