FRITTATA VERDE – Omelette with Green Vegetables
Ingredients
6 Eggs
½ tsp salt
Sprinkle of Freshly ground Black pepper
2 tbsp extra-virgin olive oil
1 small onion, sliced very thin
1 pound spinach (or arugula)
¼ cup freshly grated Parmigiano Reggiano cheese
Wash the spinach well, passing from one bowl of clean water to another until the water left in the bowl is clean.
Chop the spinach and place in a large skillet without any water and cover. Place skillet over medium high heat for about 3 to 5 minutes. The spinach will release liquid and reduce in side to less than half.
Remove the spinach from the skillet and dry completely. Heat oil in the large skillet. Add the onion, sliced very thin and saute for about 5 minutes over medium high heat.
Add the steamed spinach and saute for about 1 minute.
Beat the eggs with salt and pepper. Add the grated Parmigiano Reggiano cheese (save 1 tablespoon for later).
Pour the egg mixture over the spinach and onions in the skillet. Draw the egg mixture away from the sides of the pan so the frittata cooks quickly.
While the frittata is cooking, preheat broiler of the oven. Once the bottom of the frittata is golden browned, you can cook the top in the oven.
Place the frying pan under the broiler of the oven for about 2 minutes. (Cover the handle with a piece of foil to protect from the heat).
Sprinkle with grated Parmigiano Reggiano cheese and serve immediately
Serves 4
Preparation and Cooking Time: 15 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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