A ridiculously quick and easy way to get a perfect frittata (Italian omelet) for one.
It seems I always have leftover roasted or grilled veggies of some kind in the refrigerator. So a healthy and satisfying meal is just minutes away.
This is also a perfect afternoon snack (Merenda) and can be enjoyed at room temperature.
The recipe lends itself to endless possibilities, use whatever vegetables you like and have on hand.
This is such a staple in my house that I will prepare extra vegetables for dinner just so I can enjoy a couple of frittate (plural) during the week.
You might wonder why I mix water in with the eggs. The water creates steam, which makes the eggs light and fluffy. I don’t use milk because that tends to weigh the eggs down and make them tougher.
I use an 8″ omelet pan and a rubber spatula. If I’m going to make two frittate, I use two pans. It’s easier for me to flip a single serving and it comes out perfect every time.
Using only a few ingredients and taking just minutes to prepare, a frittata topped with simple tomato sauce, is my choice for a satisfying dinner.
- 2-3 teaspoons olive oil
- 1/2 cup roasted zucchini (sliced, and cut in half)
- 2 eggs plus 1 teaspoon water
- Season with salt and pepper to taste
- Fresh Parmesan cheese, shaved or shredded
- 1 tablespoon fresh Italian parsley, chopped
In a small bowl, beat the eggs with the water and season with salt and pepper.
Heat olive oil in omelet pan, (use more or less depending on how much your leftover veggies have) add the zucchini. They are already cooked but I like to caramelize them a bit.
Add the eggs, tilting the pan to spread them around the zucchini.
Using the spatula, gently lift the cooked eggs to allow the uncooked eggs to flow underneath.
When most of the egg has cooked (it will still appear slightly uncooked on top) carefully flip it over.
Sprinkle the cheese and parsley on top, remove from heat so they don’t dry out.
They will continue to cook, but by the time you make your cup of coffee (60 seconds) breakfast is served.