Frittata with mortadella, mozzarella and pecorino
4 servings
30 minutes
Italian omelette with the main Italian heroes - mortadella sausage and two types of cheese. Do not replace the leek with any other onion - you will get a completely different dish. Recipe from the menu of the Dolce far niente restaurant by brand chef Ilya Romanov.
1
Cut the white part of the leek into thin strips.
- Leek: 60 g
2
Fry the onion in olive oil until lightly golden.
- Leek: 60 g
- Olive oil: to taste
3
Cut the mortadella into cubes.
- Mortadella: 120 g
4
Fry the mortadella with onion.
- Mortadella: 120 g
- Leek: 60 g
5
Add thawed green peas.
- Frozen green peas: 40 g
6
Add blanched broccoli and sauté lightly.
- Broccoli cabbage: 80 g
7
Cut the spinach into large strips and add it with butter to the pan with vegetables and mortadella.
- Fresh spinach leaves: 40 g
- Butter: 40 g
8
Add a little salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
9
Beat the eggs lightly, add a little salt and pepper, then pour into the pan.
- Chicken egg: 12 pieces
- Salt: to taste
- Ground black pepper: to taste
10
Sprinkle the egg mixture with grated mozzarella and pecorino, then bake in the oven at 180 degrees for 7-15 minutes, depending on the thickness of the omelet.
- Mozzarella cheese: 120 g
- Pecorino cheese: 15 g