Fritatta with broccoli and basil
2 servings
55 minutes
Frittata with broccoli and basil is a vibrant embodiment of Italian culinary tradition, combining simplicity and refined flavor. This dish originates from the rustic kitchens of Italy, where frittata became a way to use simple ingredients to create rich and aromatic meals. Tender eggs combined with cream give the frittata softness, while broccoli and basil add fresh, herbal notes. Spicy pickled peppers add zest, and cherry tomatoes provide a light sweetness. The cheesy crust made from hard cheese and parmesan gives the dish a rich and stretchy texture. Perfect as a standalone breakfast or light dinner dish, frittata also pairs wonderfully with fresh salads and crusty bread. It is a simple yet exquisite dish that can be served at both everyday meals and festive tables.
1
Add the eggs to a heatproof dish and season with a pepper mixture.
- Chicken egg: 6 pieces
- Mixed peppercorns (four peppers): to taste
2
Chop the broccoli and basil finely and add them to the eggs.
- Broccoli: 30 g
- Basil: 5 g
3
Pour in the cream. Add salt.
- Cream: 60 ml
- Salt: to taste
4
Mix thoroughly.
5
Add halved cherry tomatoes.
- Cherry tomatoes: 100 g
6
Chop the pepper and remove the seeds.
7
Add pepper to the mixture, then sprinkle with grated cheese. Mix well.
- Canned (pickled) jalapenos: 5 g
- Pickled chili peppers: 15 g
- Hard cheese: 100 g
8
Sprinkle grated parmesan on top. Do not mix.
- Parmesan (Parmigiano Reggiano): 20 g
9
Send to a preheated oven at 180 degrees for half an hour.
10
After 30 minutes, sprinkle with sesame and cook for another 10 minutes.
- White sesame seeds: 1 tablespoon
