- Prep Time
- Cook Time
- Difficulty Level Easy
ITALIAN OMELETTE FRITTATA
Italian omelette is an absolute classic! Made with eggs, parmesan and parsley, you can use this as a base recipe then add a variety of ingredients such as zucchini, potatoes, asparagus and spinach, or you can just enjoy it as it is! This scrumptious Italian omelette, also known as a frittata, can be enjoyed for breakfast, lunch or dinner!
Watch video recipe:
6 farm fresh eggs
Pinch of salt
Fresh bunch of parsley (already washed)
3-4 tablespoons of grated parmesan cheese
Extra virgin olive oil
Medium size fry pan
- 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.
VINCENZO’S PLATE TIP: You can also use grated pecorino cheese which is a delicious alternative!
- 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.
VINCENZO’S TIP: The fresher the eggs, the better the Italian omelette will turn out. If you don’t have access to these, try to find free range and add an extra one if they look small.
HOW TO SERVE:
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.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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ITALIAN FOCACCIA RECIPE METHOD: Add 2-3 tablespoons of EVOO to your mixing bowl for the first step in this recipe. Using the pastry brush, wet the sides of the bowl so they become slightly moist. Add 200ml water and 2 x heaped tablespoons of flour. Pour in a satchel (7g) dry yeast and mix together well with a spoon. Then, add a teaspoon of honey to your focaccia mix – alternatively, you can also add 2 teaspoons of sugar For this recipe, add in half of the flour to your mix and using the hook attachment, start mixing. Mix for at least 5 minutes. Add 10g of salt to and the rest of the flour and mix it at a high speed for 20 minutes. Get the dough from the bowl and place it on top of the flour on your board. Fold it over a couple of times mixing in the flour on the board and on your hands until it forms a large ball. •Cover the dough with a tea towel and let it rest for 15 minutes. While you’re waiting, lather your baking tray with a generous amount of EVOO, again using your pastry brush. After 15 minutes, remove the tea towel from the dough and lift the dough. Then, fold the dough over, slightly stretching it, and press down on it, using the tips of your finger – poking it, all over! Fold it over again, so it becomes longer, and press down a few more times. Transfer the log of dough onto your tray, placing it in the centre, then lather it with the EVOO and cover it once again with the tea towel. Leave this to rest, for 1 hour. After 1 hour, remove the tea towel and your dough should have expanded quite a lot! Now, you need to spread the dough out on to the tray using the tips of your fingers so it covers the base entirely. Sprinkle rock salt over the top of your dough then let it rest once again covering it, for at least one hour, but even up top. Once the dough has rested again, remove the tea towel and pour some water and evoo over the top of it. This will stop the focaccia from burning and make it crisp on top. This Italian focaccia recipe requires you to press down using the tips of your fingers, all over the dough. If you choose to, add the cherry tomoatoes, faced up and then let the focaccia rest again for another hour. Back at 220C for 15 mins