Insalata Frittata
Serves 1
Directions
- 1Cut new onion and cherry tomatoes in half and set aside.
- 2Make the egg mixture by counting 3 eggs per person, then adding salt, pepper, and parmesan.
- 3Whip the egg mixture well to incorporate air.
- 4In a pan with olive oil, add vegetables like greedy peas (or green beans), new onions, cherry tomatoes, prosciutto, olives, and feta.
- 5Pour the egg mixture over the vegetables in the pan.
- 6Let the frittata cook for a few minutes over medium heat, covered.
- 7Prepare the salad with young mesclun greens for the tomato, feta, olive, and prosciutto salad.
- 8If not using an oven, flip the frittata in the pan like a tortilla and finish cooking for a few more minutes.
- 9Cut the frittata after it has cooled down a bit.
- 10Dress the frittata with your best balsamic vinegar.
Ingredients
- 3 per person eggs
- 1 pinch salt
- 1 pinch pepper
- 20 g grated parmesan
- 1 handful cherry tomatoes
- black olives
- feta pieces
- 2 to 3 slices prosciutto
- parmesan shards
- olive oil
- balsamic vinegar
- new onion
- greedy peas
- mesclun for salad
Equipment
panoven (optional)
Tips
- Whip eggs well to incorporate air.
- If you don't have an oven, flip the frittata in the pan like a tortilla to finish cooking.
- Let the frittata cool down a bit before cutting and serving.
- Use good quality balsamic vinegar if possible.
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