Cheese and Pears

Vegetable Frittata Recipe

Posted on May 6, 2010 06:02:37 PM

Vegetarian Frittata

Cheese and Pears is back after a long time with a vegetable frittata recipe. I have to confess one thing: I have hardly cooked recently, and my sweet-half (I’m not sure if this is proper English, I’m translating from Italian dolce-metà) has taken over the duties in the kitchen, and I think that for while from now, I’ll be bathing in her own light, until this lazy spell goes away.
Frittata is the Italian equivalent of French Omelette or the Spanish tortilla, but with differences, the main one being that unlike the French or the Spanish, we don’t make it a matter of national pride.
Typically, it’s all in one piece, but you may also find who would call frittata what actually are scrambled eggs. Also, the typical recipe for frittata includes vegetables and/or salami.
In Veneto, the region where I’m from, frittata is the traditional dish of a trip to the countryside you would do with family or friends on the 25th of April, the day of St Mark’s, who is also Venice’s patron saint. Incidentally, the same day we also celebrate Italy’s liberation from nazi-fascism (in 1945).

Anyway, enough Italian history for dummies and back to the Italian frittata recipe. The one we (she) made was baked in the oven, here are the ingredients:

• 6 whole eggs
• 6 asparagus
• 1 zucchini, chopped
• 1 red pepper, sliced
• 1 onion, chopped
• Zest of half lemon
• Salt and pepper
• 2 tbsp extra virgin olive oil

Boil the asparagus for 15 minutes in salted water then drain, let them cool, and chop them.
Heat the olive oil in a frying pan and add the zucchini and the onion. Sauté at low-medium heat for 10-15 minutes. Take the frying pan off the heat, and set aside too cool down.
Preheat the oven at 180° C, 350° F.
In a bowl, break 6 eggs, add salt and pepper, and the lemon zest, and lightly beat them.
Add the asparagus, zucchini and onions, and peppers to the eggs in the bowl, and stir. Place a piece of ovenproof paper on a baking pan or tin and pour the egg mix . Ideally, for a baked frittata recipe like this, you should end up with a thickness of at least one cm.
Bake it for about 20 minutes, or until all the egg has coagulated. If this frittata with vegetables is not too thick, if it’s cooked on the surface, it means it’s also cooked inside. If you’re not too hungry you can wait a little more until it’s golden brown on top.

It’s also great for the day after lunch box, between two slices of toasted brown bread.

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