The Ultimate Italian Frittata

Rohes Material reimagined

Prepare for Frittata Frenzy

Delighting 4 Palates

• 2 medium-sized, roasted red potatoes, sliced into thin, vertical half-moons on a mini baking dish.
• 1 large Vidalia onion, finely chopped.
• 2 medium-sized red bell peppers, sliced into long, thin strips.
• 1 large Portobello mushroom, de-stemmed and cut into 2.5-cm thick, vertical slices, then halved horizontally.
• 4 1/2 tablespoons extra virgin olive oil.
• 1 stick salted butter.
• 2 tablespoons salt.
• 2 tablespoons freshly ground black pepper.
• 2 tablespoons chopped fresh basil.
• 6 large eggs.
• 2 tablespoons half and half.
• 1 1/2 teaspoons salt.
• 1 teaspoon freshly ground black pepper.
• 1 teaspoon Adobo seasoning.
• 1 tablespoon chopped fresh basil.
• 1/2 cup grated Parmesan cheese.
• 1/4 cup crumbled fresh mozzarella cheese.

Prep Game

1. Arrange potato slices on your small baking dish. Brush with 1 1/2 tablespoons olive oil, 1 tablespoon salt, and 1 tablespoon pepper. Sprinkle with 1 tablespoon chopped fresh basil and toss to ensure even coating. Roast at 400°F (205°C) for 35 to 40 minutes. Allow to cool for 10 to 15 minutes.
2. Slice bell peppers lengthwise and onion into half-moons.
3. Discard Portobello mushroom stems and cut into 2.5-cm thick slices. Slice these into halves horizontally.
4. In a large non-stick skillet, melt butter over medium heat. Add bell peppers and onion, sauté until tender. Stir in Portobello slices, cook until golden. Season with 1 teaspoon salt and 1 teaspoon pepper. Once vegetables are cooked, transfer to a plate and set aside.
5. In a large bowl, whisk your eggs. Add half and half, followed by 1 1/2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon Adobo seasoning, and 1 tablespoon chopped fresh basil. Stir to combine.
6. Pour egg mixture into skillet, spreading it to allow vegetables to sink and mix with the egg. Stir minimally.
7. Sprinkle Parmesan cheese on top and scatter crumbled mozzarella evenly over the top. Cook for 12 to 15 minutes, or until edges are set and bottom is lightly golden.
8. Transfer skillet to a preheated 350°F (175°C) oven. Cook for 7–10 minutes, or until cheese is melted and eggs are fully set.
9. Allow the Italian Frittata to cool for a few minutes before slicing and serving.

Bon appétit!

P.S.: For tiny bundles of joy, try Baby Pita Bread. Delight in the delectable Delicious Galaxy Cookies, or dive into Philippine soul food with Dum Adai – South Indian Traditional Cake[4].

Did you know? Potatoes and spinach work wonderfully together in an Italian-style frittata[2]!

Sautéed Potato and Spinach Frittata

Ingredients: - 8 large eggs. - 1 cup grated Parmesan cheese. - 4 tablespoons unsalted butter. - 2 cups small cubed Yukon gold potatoes. - 2 cups fresh spinach. - 1/2 cup half and half.

Instructions:

1. Preheat the oven: Set the temperature to 375°F (190°C).
2. Prepare the potatoes: In a large non-stick skillet, melt 2 tablespoons of butter over medium heat. Add cubed potatoes, sauté until golden and tender, about 10 minutes.
3. Add spinach: Add fresh spinach to the skillet with potatoes, cook until spinach is wilted, about 2 minutes. Set aside.
4. Whisk eggs: In a large mixing bowl, whisk eggs, half and half, Parmesan cheese, and salt and pepper to taste.
5. Combine ingredients: Pour egg mixture into skillet with cooked potatoes and spinach. Stir gently to evenly distribute ingredients.
6. Bake: Pour the mixture into a greased, 9-inch round baking dish. Bake for 20 to 25 minutes, or until the eggs are set and the frittata is golden brown.

This Italian potato and spinach frittata will fill your table with delectable flavors, leaving your guests yearning for more[2].

Sources:

Enrichment Data is integrated into the rewritten article.