FRITTATA ALLE ERBETTE (BAKED HERB OMELETTE)
This baked omelette is quick, easy and a great summer dish. Scamorza cheese is an Italian cheese similar to mozzarella, that's harder and has more flavor. You can use mozzarella or a semi-hard cheese instead. This omelette would go well with a side dish like cherry tomato and anchovy salad.
Provided by Deborah Lo Scalzo
Categories Breakfast Eggs
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a round baking dish with olive oil and line with parchment paper.
- Beat eggs in a bowl until frothy; add milk, basil, rosemary, mint, thyme, salt, and pepper and mix well. Mix honey and lemon zest into Greek yogurt. Stir yogurt mixture and Scamorza cheese into eggs. Pour egg mixture into the prepared baking dish and top with Parmesan cheese.
- Bake in the preheated oven until set in the center, about 15 minutes.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 6.2 g, Cholesterol 320.8 mg, Fat 21.8 g, Fiber 0.2 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 459.3 mg, Sugar 5.4 g
FRITTATA ALLE ERBETTE (BAKED HERB OMELETTE)
This baked omelette is quick, easy and a great summer dish. Scamorza cheese is an Italian cheese similar to mozzarella, that's harder and has more flavor. You can use mozzarella or a semi-hard cheese instead. This omelette would go well with a side dish like cherry tomato and anchovy salad.
Provided by Deborah Lo Scalzo
Categories Breakfast Eggs
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a round baking dish with olive oil and line with parchment paper.
- Beat eggs in a bowl until frothy; add milk, basil, rosemary, mint, thyme, salt, and pepper and mix well. Mix honey and lemon zest into Greek yogurt. Stir yogurt mixture and Scamorza cheese into eggs. Pour egg mixture into the prepared baking dish and top with Parmesan cheese.
- Bake in the preheated oven until set in the center, about 15 minutes.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 6.2 g, Cholesterol 320.8 mg, Fat 21.8 g, Fiber 0.2 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 459.3 mg, Sugar 5.4 g
THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)
Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.
Provided by Chef John
Categories Omelets
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
- Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
- Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
- While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
- Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
- Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
- Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 7 g, Cholesterol 274.5 mg, Fat 20.8 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 8.8 g, Sodium 2291.9 mg, Sugar 4.4 g
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