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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is an Italian-style omelette that is perfect for a brunch gathering, it can also be made using chopped zucchini or any vegetable you desire. All the veggie amounts can be adjusted to taste. Ingredients:
4 -6 tablespoons oil |
2 -3 cups broccoli florets |
1 tomato, chopped |
4 large mushrooms, sliced |
1 large green onion, chopped |
1 tablespoon minced fresh garlic |
1/3 cup sliced black olives |
1/4-1/2 teaspoon dried basil |
1/4 teaspoon dried oregano |
4 eggs |
1 1/2 cups grated parmesan cheese |
6 ounces thin spaghetti or 6 ounces angel hair pasta, cooked and drained |
parmesan cheese |
salt and pepper |
Directions:
1. Heat about 2-3 tablespoon oil in a medium skillet.
2. Add in broccoli, chopped tomato, mushrooms, onion and garlic; sauté until tender (about 3 minutes).
3. Add in olives and herbs; cool.
4. Preheat the broiler.
5. In a large bowl beat eggs and 1-1/2 cups grated Parmesan cheese then season with salt and pepper.
6. Mix in the sautéed veggies and cooked pasta.
7. Heat another 2-3 tablespoons oil in a large oven-proof/broiler-proof skillet over medium heat.
8. Add the egg mixture/pasta to the skillet, then press the mixture down with the back of a spoon to even out in the pan.
9. Cook until the frittata on top of stove until the bottom is set and golden brown.
10. Transfer the skillet to the broiler and cook until the top of the frittata is set (about 2 minutes).
11. Remove the skillet and cut into wedges.
12. Serve with additional Parmesan cheese.
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