Insalata Frittata

Serves 1
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Directions

  1. 1Cut new onion and cherry tomatoes in half and set aside.
  2. 2Make the egg mixture by counting 3 eggs per person, then adding salt, pepper, and parmesan.
  3. 3Whip the egg mixture well to incorporate air.
  4. 4In a pan with olive oil, add vegetables like greedy peas (or green beans), new onions, cherry tomatoes, prosciutto, olives, and feta.
  5. 5Pour the egg mixture over the vegetables in the pan.
  6. 6Let the frittata cook for a few minutes over medium heat, covered.
  7. 7Prepare the salad with young mesclun greens for the tomato, feta, olive, and prosciutto salad.
  8. 8If not using an oven, flip the frittata in the pan like a tortilla and finish cooking for a few more minutes.
  9. 9Cut the frittata after it has cooled down a bit.
  10. 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.