How to Make Italian Omelette Frittata
Italian omelette is an absolute classic! Made with eggs, parmesan and parsley, you can use this as a base recipe and then add various ingredients such as zucchini, potatoes, asparagus and spinach, or you can enjoy it as it is! This scrumptious Italian omelette, also known as a frittata, can be enjoyed for breakfast, lunch or dinner! Feel free to customise this recipe by adding your favourite vegetables, meats, or herbs. Enjoy!
Watch Italian Omelette Frittata recipe:
HOW TO MAKE ITALIAN OMELETTE LIKE AN ITALIAN
Vincenzo’s Top Tips To Make Italian Omelette Frittata
A delicious alternative
You can also use grated pecorino cheese, which is a delicious alternative!
The fresher the eggs, the better
This is because your Italian omelette will turn out way better. If you don’t have access to these, try to find a free range and add an extra one if they look small.
NEVER waste anything – Nonna
Once you remove the frypan from the stove, make sure that you quickly put the frypan back on the stove and slide the Italian omelette back onto it, leaving any leftover liquid to drain on top.
Use a non-stick skillet.
A non-stick skillet will help prevent the eggs from sticking and make it easier to flip the frittata.
Use the right size skillet.
Use a skillet the right size for the number of eggs and fillings you use. A 10-inch skillet is ideal for 6-8 eggs.
Let it rest
Let the frittata rest for a few minutes before slicing to allow the eggs to set and make it easier to cut.
Italian Omelette Frittata
- Mixing bowl
- Medium size fry pan
- 6 Farm fresh eggs
- pinch Salt
- Fresh bunch of parsley already washed
- 3-4 tbsp Grated parmesan cheese
- Extra virgin olive oil EVOO
- To make this classic Italian Frittata, crack open the 6 eggs, adding them to your mixing bowl.
- Then, wash your hands and beat the eggs well with a fork.
- Once the eggs are mixed well, add a pinch of salt and cut the parsley into the bowl too (you can chop this up on the side, then add it in too, if you prefer)
- Mix the ingredients for the frittata together very well and then add the parmesan cheese and continue mixing through.
- Then, heat up a few tablespoons of extra virgin olive oil in a medium size saucepan on the stove.
- Once the oil is heated up, quickly pour the frittata mixture into the pan leaving it for about 10 seconds to begin to cook.
- Then, using a fork, bring in the edges of the frittata, so you start to cook it from the outside in. This will help to dry up the egg, and make sure it doesn’t stick.
- Follow this process until most of the egg is no longer a liquid, then remove the frypan from the stove, get a flat round plate, place it on top of the frypan and flip it on to the plate!
- Then, quickly put the frypan back on the stove, and slide the Italian omelette back on to it, leaving any leftover liquid to drain on top – Nonna never wastes anything!
- Leave this to cook for at least 2 minutes before turning it another 2 times, and it will start to brown slightly so you know it is cooked through.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to serve Italian Omelette Frittata
Serve a slice of this classic Italian omelette/frittata with a side of bread or on top of crunchy toast for breakfast. It will serve up to 4 people and is also delicious in a panino with mortadella or prosciutto. Egg frittata is a delicious and versatile dish that can be enjoyed anytime of the day.
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