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Vegetable frittata

Vegetable frittatas are a very simple, fast, and inexpensive dish, which practically everyone enjoys.

Chef Danilo Angè

Difficulty: easy

Method: 15'

Cooking: 20'

Difficulty: easy

Method: 15'

Cooking: 20'

Chef Danilo Angè

Difficulty: easy

Method: 15'

Cooking: 20'

Difficulty: easy

Method: 15'

Cooking: 20'

Method

  1. 01 / Prepare the vegetables

    Peel potatoes and cut into 1-cm cubes

    Wash courgettes and cut into 1-cm cubes

    Wash peppers, cut in half, remove seeds and pith, then cut into 1-cm cubes

    Wash green beans and cut them into small pieces about 1 cm long

  2. 02 / Prepare the egg mixture

    Crack eggs in a bowl

    Add salt, pepper, Parmigiano, and finely sliced basil leaves

    Beat vigorously until mixture is homogeneous

  3. 03 / Cook the vegetables

    Put a pan over medium heat

    Add extra virgin olive oil

    Cook potatoes and peppers for 5 minutes

    Add green beans and courgettes

    Season with salt and pepper and cook for approximately 5 more minutes

    Vegetables should be soft but crispy

    Do not turn off the heat, the egg mixture will now be added

  4. 04 / Cook the frittata

    Add egg mixture to vegetables, still over medium heat

    Cook for about 5 minutes, stirring

    When a crust forms on the bottom, it is time to flip it

    Remove pan from heat

    Cover pan with a plate of the same diameter and turn frittata over the plate

    Carefully slide frittata back into pan

    Return to heat

    Finite la cottura per altri 5 minuti circa per far dorare anche il secondo lato

  5. 05 / To serve

    Remove frittata from pan and cut into slices

Wine pairing

You can pair a vegetable frittata with a still white wine, which is fragrant but not too full-bodied, such as South Tyrolean Sauvignon or Pinot Blanc.

If you decide to eat the frittata warm or cold, you can prepare it a few hours in advance.

Whatever vegetables you have chosen, cook them before adding the egg mixture; if you don’t, you will have either raw vegetables or overcooked eggs.

The frittata should have a lovely, crunchy crust on the outside while remaining soft inside—do not overcook it.

Do not be afraid to flip the frittata with the plate, just make sure to move carefully but decisively.

A vegetable frittata will keep in the refrigerator for two days in an airtight container.

Vegetable frittatas are a very simple, fast, and inexpensive dish, which practically everyone enjoys. They are also an excellent way of using up vegetables that you no longer know how to cook; you can use leeks, onions, asparagus, eggplants, or whatever else suits you. The herbs can also be changed to your taste; chives, marjoram, and other fresh herbs work perfectly.

If you want a stronger flavour, add a sharper cheese than Parmigiano to your frittata, along with diced pancetta or prosciutto—let your imagination guide you.

Vegetable frittatas are perfect for a variety of situations; they can be eaten both hot and cold, as an appetiser or as a main course.

In Italy the frittata is a staple in any picnic basket, where you can store slices of it in an airtight container.

Ingredients for 4 people

8 eggs

200 g red peppers

200 g courgettes

200 g potatoes

200 g green beans

100 g Parmigiano Reggiano

3 basil leaves

20 g extra virgin olive oil

salt and pepper

Wine pairing

You can pair a vegetable frittata with a still white wine, which is fragrant but not too full-bodied, such as South Tyrolean Sauvignon or Pinot Blanc.

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