Also known as an omelet, a frittata is a wonderful weekend brunch dish. Basics start with…
- 2 beaten eggs
- ½ cup Cooked vegetables (leftovers from the week)
- 1 TBSP olive oil
- Spices (whatever you prefer, paprika, and black pepper were used in addition to what the vegetables were seasoned with)
Coat the pan with olive oil and spread the vegetables into an even layer over medium heat. Once the vegetables starts to sizzle, pour the eggs into the middle of the pan over the vegetables. Lower the heat to low-medium. Add spices and cover the pan with a glass lid. Omelet is done when edges are firm and top of omelet is cooked, about 2 or 3 minutes.
One frittata is about 252 Calories, Total Fat: 22.8 g, Total Carbs: 1.8 g Total Sugar: 1 g, Fiber: 0.8 g, Protein: 11.9 g
These are approximate values since I did not use measuring cups.
Omelets are versatile and can be found in almost every culture. I prefer the simplicity of this frittata but that is the beauty of omelets. You can make it as simple or as fanciful as you like.