Frittata

A Frittata is another word for an omelet, this time open-faced. This frittata cooks quickly. It is fluffy, flavored fully with meats, eggs, tomatoes and cheese. Serve this for a family brunch on weekends all year round. This is a recipe by Elizabeth Ann Quirino which first published on the DIY Community Blog of Quirk Books.

Course: Breakfast, Brunch, Lunch

Cuisine: American, Asian

Keyword: Frittata

Servings: people

Calories: 660kcal

Author: Elizabeth Ann Quirino

Equipment

Large Non-stick Skillet - 12 to 14 inches diameter

Ingredients

6 whole large eggs, beaten
1 teaspoon sea salt
¼ teaspoon ground black pepper
1 cup grated Parmesan cheese
2 Tablespoons extra virgin olive oil
1 Tablespoon unsalted butter
1 whole medium-sized onion, chopped
2 whole large tomatoes, chopped
1 whole (6 ounces) Spanish chorizo, skin removed, crumbled
1 cup cooked ground beef
4 strips cooked bacon, chopped coarsely
1 Tablespoon chopped parsley, for garnish

Instructions

In a large mixing bowl, beat the eggs. Add the cheese, salt and pepper. Blend well. Set aside.
In a large non-stick skillet, over medium heat, add the olive oil and butter.
When butter is melted in about 1 minute, saute the onions and tomatoes.
When onions are soft in 1 minute, add the chopped chorizos, cooked beef and bacon.
Pour into the skillet the egg-cheese mixture over the onions, tomatoes, and meats.
Cover and cook the frittata for around 4 to 5 minutes till the egg edges and middle firm up. Turn off the heat and allow the residual heat to finish off the cooking for 5 minutes more.
Remove the frittata from the heat. Slice and serve warm.

Nutrition