La omelette is a specialty of Italian cuisine that, similar to our beloved tortilla, usually contains different ingredients such as meat, vegetables, cheeses, etc. The difference it is in the way of cooking. Instead of being made back and forth, that is, with the egg on both sides like the rest of the tortillas, the frittata it is open and seasonings and accompaniments are added to the top, therefore its presentation resembles that of a q, as it is finished cooking in the oven.
We are going to give you an example recipe for frittata with vegetables, so that you can see how it is made, but it is clear that you can add meat, fish, cheeses and the vegetables that you prefer. In Italy it is very typical that of zucchini or that of onions and cheese.
Preparation: We put a large non-stick frying pan on the stove and add a tablespoon of oil. We add any type of raw vegetables, meat, or fish that we want in the frittata and we sauté until done, adding any type of herbs, spices, salt to taste. It is time to add any ingredient that is already cooked or ready to eat such as cold cuts or cheeses. Mix and remove the ingredients from the pan.
We beat the eggs (8 eggs for 4 people) with salt, pepper and 2 tablespoons of water, milk or cream. If we are going to add grated cheese, we do it in this step. We add this egg mixture to the pan.
Over medium heat, cook the eggs for about 2 minutes, carefully scraping the sides and bottom with a slotted spoon. Now we go back to pour the sautéed ingredients over the eggs. When the eggs are more cooked and the lower base is ready, remove from the heat.
We place the pan under the grill until top is golden brown, about 4 minutes. Remove the pan from the oven and let it rest for about 5 minutes. We cut into wedges and serve.
Image: Kitchenconnaisseur