Photos of Frittata by Mario
Today I’m going to show you how to make delicious Italian Frittata. It is quite often compared to an omelette, however there are a few differences between this Italian classic and the everyday omelette.
First of all, the ingredients/flavours are added into the raw egg mixture, rather than laid over the nearly cooked omelette in a pan. Another key difference is that the eggs are beaten well to aerate the mixture before being poured into the pan – thanks to this method we’re ending up with a very light and fluffy texture, once cooked. There’s also one more thing: an Omelette is folded in half, whereas Frittata is flipped over and left ‘open’.
For this recipe you will need three small non-stick frying pans, approx. 14 cm in diameter.
Frittata
Prep time: 5 minutes
Cook time: 6 minutes
Total time: 11 minutes
Serves 3
Recipe by Mario
INGREDIENTS
- 4 eggs
- 65 g fresh spinach
- 50 g peas
- 6 baby plum tomatoes, cut into quarters
- Sea salt
- Freshly cracked black pepper
- 3 tbsp olive oil
INSTRUCTIONS
- Pre-heat your oven to 180 degrees Celsius.
- Crack eggs into a bowl and beat them with a whisk for a few minutes to aerate the mixture (it will become very pale in colour).
- Fold in spinach, peas and tomatoes, season with salt and black pepper.
- Heat the pans with one tablespoon of olive oil in each and pour in a third of the mixture into each one.
- Cook them for 2 minutes, flip them over (see Notes) and pop them in the oven for another 4 minutes.
- Once Frittatas are cooked, take them out of the oven, slide them off the pans onto a plate and enjoy 🙂
NOTES
- The best way to flip Frittata over is to take a round plate, slightly bigger then the pan, put it upside down on top of the pan, then turn it all over and slide it back into the pan.
- If you’re a cheese lover, you can sprinkle grated parmesan on Frittata before putting it in the oven.
- Top Tip: You can pre-cook Frittatas with various flavours, cut them into portions once cool and have them as a snack with your favourite dip.
