So, I’m hungry, it’s a little late and I don’t want junk food. I feel good about myself, having had a great workout but I want protein. I open the fridge and look around. Hmmmm, miscellaneous produce, parsley, mushroom, a block of parmesan, a dozen of eggs, some pancetta, some cherry tomatoes. I know, I’ll make a Frittata, a baked Italian Omelette. Perfect. The great thing about this recipe is that you can use whatever vegetables, meat, salami or cheese that you may have in your fridge. It also serves well cold or hot and for dinner or breakfast which is exactly what I plan to do.
First ingredient, a large glass of red wine – for the chef of course.
I preheat the oven to 400 degrees.
I begin by beating five eggs with a little milk.
Then I grate a half cup of Parmesan cheese into the beaten eggs.
I get an oven proof skillet and pour in a little olive oil, or EVOO (extra virgin olive oil).
Bring that up to temperature, then saute and render the chopped pancetta.
Just before it browns too much, I add the sliced mushrooms in and saute them.
Season with salt, fresh black pepper and Herbes de Provence.
Chop a small handful of Italian parsley and a handful of cherry tomatoes and add them to the skillet.
I pour the egg, parmesan mixture into the skillet of mushrooms and pancetta.
Distribute all the ingredients evenly in the skillet so that it is well balanced when it cooks.
Then pop it into the oven for 15 minutes, or until the edges have pulled away from the skillet and the top is golden brown.
Take the skillet out of the oven and let cool for about five minutes, then slice like a pie.
Eat warm or cold with wine, or with juice or a cappuccino for breakfast. Now I feel really good. I hope you do too.
4 large eggs
1 half cup of sliced button mushrooms
1 half cup of cherry tomatoes
2 tablespoons fresh chopped Italian parsley (Flat leaf parsley)
1/4 cup of diced pancetta
1/2 cup of fresh grated parmesan
1/4 cup of milk
1 dash of salt
black pepper to taste
1/2 teaspoon Herbes de Provence
Extra virgin olive oil
Preheat your oven to 400 degrees. In a mixing bowl, beat four to five whole eggs, adding a 1/4 cup of milk. Grate 1/2 cup of parmesan into the bowl of beaten eggs. Pour a tablespoon of Extra virgin olive oil into an oven proof medium size skillet, and heat to medium high. Saute the diced pancetta for a few minutes, but be careful not to brown (they will continue cooking with the mushrooms). Add the sliced mushrooms to the skillet and continue to saute. Season with salt, black pepper and the Herbes de Provence. Add the parsley and whole cherry tomatoes for a few more minutes before pouring in the beaten egg/cheese mixture. Stir to distribute the ingredients evenly in the pan and place into the preheated oven for 15 minutes or until the edges begin to separate from the pan and the top is lightly brown. Remove and let cool for five minutes before flipping onto a plate and serving sliced like a pie.
You may substitute butter for the olive oil, any type of cheese and any type and combination of vegetable or meat will suffice as well. Experiment and enjoy.