Fat Tuesday, St. Patrick’s Day, St. Joseph’s Table, and Spring right behind,.. March is a merry month!
Take a break and have a friend over for an Italian Frittata. First cousin of the Tortilla Espanola, and French Omelet.
All things are one. Tchuang-Tzu
The palate of ingredients used in a frittata is unlimited, use what’s abundant at the market, extra in your refrigerator, even leftovers… give it a whirl!
The secret of a good vegetable frittata is keeping out any excess moisture from the vegetables.
Italian Broccoli Potato Parmesan Frittata
2 small to medium potatoes, sliced thin
2 stalks broccoli and flowerets, cut into small pieces
1 sweet onion, sliced wafer-thin
¼ cup freshly grated Parmesan cheese
6 tablespoons of NSVOO* or a mix of canola and olive oil
¼ cup water
¼ teaspoon salt
freshly ground pepper to taste
With an upright cheese grater, grate pieces of potato on largest grate. Wrap in clean linen towel to remove excess moisture.
Cut broccoli, slice onion, grate Parmesan cheese.
Heat 3 tablespoons of oil in large skillet.
When oil is hot sauté potato slices in skillet 3-5 minutes. Turn. Set aside in a bowl.
Add broccoli to skillet. Sauté 3 minutes. Add water as needed.
Drain broccoli. Set aside.
Sauté onions in 2 tablespoons oil in skillet until soft.
In a medium bowl, whisk eggs; add salt, pepper and Parmesan cheese.
Add onions and broccoli to eggs, mix well.
In skillet, add additional oil if needed, distribute potatoes evenly in bottom of skillet— reheat potatoes on medium heat.
Pour egg broccoli mixture over potatoes. Cook on low heat for about 5 to 6 minutes or until light brown on underside— the top will still be a little runny. When ready take skillet over sink with large plate on top.
Flip skillet over onto a plate.
If necessary add a little more oil to skillet. Slide frittata from plate back into pan to brown the top cook for 3-5 minutes.
Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne
You’ve seen my kitchen! And now I’ve seen yours and it’s fun. Adagio
What a universal that we all love! “Approach love and cooking with reckless abandon.” Dalai Lama I think the wise ones are telling us something…now about that love…thank you. 🙂
A perfectly balanced meal, easy on the wallet, the wasteline and one pan. It doesn’t get any better then that! Great pictures, we could use the green in the spring. This ones going straight to the printer.
Yummy! It has everything I love. Can’t wait to try this one!
This looks so good ! I wish it was that green outside my window. I can hear the birds so the green can”t be far behind..
You read minds! Awesome…love frittata!
Oh, forgot to wish you a happy month w/ lots of drinking & good eating w/ family and friends! Cheers!!!
Oh perfect! Looks so yummy! We’ll make it this weekend!
Everyone is into this one, thank you for your comments. Celebrate Life!
this looks fab!!
Thank you Tinkerbelle86. UK has been on my brain and then you appear! Charmed, I’m sure. Adagio
Looks amazing on the website! I am lucky to say I was able to try this and it was so delicious my grandmother and I devoured nearly the whole thing! Great recipe, Adagio! What a lovely meal!
Thank you dear Natalie, I was so much fun being with you and sharing…you make me so happy!