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Frittata Di Verdura: 'Clean Out the Fridge' Frittata
Recipe courtesy David Rocco
- Total Time:
- 20 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 6 large eggs
- 1 cup freshly grated freshly grated Parmigiano Reggiano cheese
- Salt
- 4 tablespoons extra-virgin olive oil
- 1 potato, peeled, thinly sliced
- 1 red pepper, thinly sliced
- 1 onion, thinly sliced
Directions
In a bowl, beat the eggs with freshly grated cheese. Season with salt.
Heat the olive oil in a nonstick frying pan. Add the potatoes, red peppers, and onions, and cook for 5 minutes, or until the vegetables are soft.
Pour the egg mixture into the pan. With a fork, evenly distribute egg mixture to the edges of the pan.
Cook for approximately 3 to 4 minutes with a lid on. Carefully flip the frittata over and cook for another 2 minutes. Serve hot or cold.
Per serving: Calories 382; Total Fat 27 grams; Saturated Fat 8 grams; Protein 19 grams; Total Carbohydrate 15 grams; Sugar: 3 grams; Fiber 2 grams; Cholesterol 297 milligrams; Sodium 563 milligrams