Sicilian Frittata Recipes

BAKED SICILIAN FRITTATA

Steps:

• Saute the potatoes in the oil in a large skillet for 10 minutes. Add the onion, green pepper, and garlic. Saute until tender. Add broccoli; cover and cook 5 minutes.
• Arrange the vegetable mixture in an 11 x 7 x 1 1/2 inch baking dish.
• Combine the eggs, parmesan cheese, water, basil, salt and pepper. Beat until blended.
• Pour over the vegetable mixture. Sprinkle with the Monterey Jack cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until set.

FRITTATA (ITALIAN OMELET)

Steps:

• Beat eggs and milk lightly. Add cheese, onion, parsley, salt and pepper.
• Heat oil in a heavy skillet. Pour in egg mixture and reduce heat as edges of omelet begin to thicken.
• With a fork, draw cooked portions toward center to allow uncooked mixture to flow to bottom of skillet. Shake and tilt skillet as necessary to aid flow of uncooked eggs. Do not stir. When eggs no longer flow and surface is still moist, increase heat to quickly brown the bottom of omelet. Loosen edges carefully and fold omelet over.
• Slide omelet onto a warm platter.

SICILIAN FRITTATA

Steps:

• 1. In a ten inch skillet cook the potatoes uncovered in hot oil for ten minutes or until just tender turning occasionally.
• 2. Add the onion, green pepper, and garlic. Cook 3-5 minutes or just until the onion is tender.
• 3. Add the broccoli and reduce the heat. Cook covered for five minutes.
• 4. Beat together the eggs, Parmesan cheese, water, basil, salt and black pepper. Pour this over the vegetables and cook covered over low heat for ten to fifteen minutes, or until the eggs are set. Gently invert onto a serving platter if desired.
• 5. Sprinkle with Monterrey Jack cheese then cover and let stand for five minutes. Makes 4-6 servings.