Similar to an omelet, this meat-free frittata recipe uses potatoes and sprouts for an easy vegetarian lunch or dinner. Also a good brunch option.
The frittata is an Italian dish and shares many similarities with an omelet. It is egg-based and the recipe is usually very simple. Instead of being folded over and cooked entirely on the stove top, however, the frittata is only partially cooked on the gas before being transferred to the oven to finish setting.
Like an omelet, too, the frittata can be made with meats (sausages, ham) and different cheeses. This recipe is meat-free, however, and is instead based on potatoes and sprouts.
While this dish is ideal for lunch or a light dinner, its simplicity and short cooking time also makes it a good, filling brunch option.
Tips:
- Try substituting the sprouts for other vegetables, but be sure to choose vegetables that do not lose too much water otherwise the frittata will not set correctly. Carrots, mushrooms or peas, for example, are preferable to tomatoes or spinach, unless these have been well-drained beforehand.
- Sprinkle the frittata with a little grated cheese about five minutes before the end of the cooking time, if desired.
Recipe for Italian Frittata
Serves 4.
Preparation time: 20 minutes.
Cooking time: 25-30 minutes.
Ingredients:
- 4 medium potatoes
- 1 lb / 450 g sprouts
- 2 large onions, cut into rings
- 6 eggs
- 1.5 fl oz / 50 ml milk
- Salt and pepper
- Pinch of oregano
Preparation:
- Preheat the oven to 390 degrees F / 200 degrees C.
- Peel the potatoes and cut into bite-sized chunks. Cut the stalks off the sprouts, remove the outer leaves and cut a cross in the bottom of each one.
- Put the vegetables onto a large saucepan. Cover with water, season with salt and cook until just soft, about 10 minutes. Drain and put to one side.
- In a heavy-bottomed, ovenproof saucepan, heat the oil and gently fry the onions until golden, about 4-5 minutes.
- While the onions are cooking, whisk the eggs together with the milk in a small bowl. Season with salt, freshly ground black pepper and oregano.
- Mix the potatoes and sprouts into the onions and pour over the egg mixture. Cook on a low heat with the lid on until firm, about 12-15 minutes.
- Remove the lid, put the saucepan in the oven and cook for a further 10-12 minutes, until the surface of the frittata is also firm and golden.
- Leave to cool with the lid off for five minutes before cutting into generous slices. This makes the frittata easier to cut and ensures the pieces do not fall apart as easily.
- Serve with a green salad or steamed vegetables.
The copyright of the article Italian Frittata Recipe in Italian Cuisine is owned by Cecily Layzell. Permission to republish Italian Frittata Recipe in print or online must be granted by the author in writing.
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