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.
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
Chef Danilo Angè
Difficulty: easy
Method: 15
Cooking: 20
Method
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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
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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
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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
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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
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05 / To serve
Remove frittata from pan and cut into slices
Wine pairing
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.
