Frittata with broccoli, red pepper and bresaola ham
4 servings
15 minutes
Frittata with broccoli, red pepper, and bresaola ham is a delicate, aromatic dish of Italian cuisine that embodies a balance of flavors and textures. Historically, frittata originated as a simple peasant dish using leftover ingredients to create a hearty and appetizing breakfast or dinner. Broccoli adds freshness and lightness, red pepper contributes sweet spiciness, and bresaola provides refined meaty richness. The egg base enriched with nutmeg and paprika creates an airy texture while thyme adds a subtle herbal note. Frittata is perfect as a standalone dish complemented by fresh bread or salad. It’s a treat that gathers family and friends around the table, offering warmth and enjoyment of flavor.
1
Mix eggs with salt, ground nutmeg, and paprika. Whisk well.
- Chicken egg: 6 pieces
- Salt: to taste
- Nutmeg: 1 teaspoon
- Paprika: 1 teaspoon
2
Break the broccoli into florets, peel the pepper and cut it into thin strips. Slice the onion into thin half-rings.
- Broccoli: 150 g
- Fresh red bell pepper: 1 piece
- Red onion: 1 piece
3
Slice the bresaola into thin strips.
- Bresaola: 100 g
4
Chop the garlic finely, mix it with lemon juice and olive oil.
- Garlic: 3 cloves
- Lemon juice: 1 tablespoon
- Olive oil: 50 ml
5
Sauté chopped onion in butter until soft, add broccoli and bresaola and fry for a minute, then add pepper, fry for another minute, add a pinch of thyme leaves, after a minute add garlic in lemon juice and oil, and after thirty seconds pour in the eggs.
- Red onion: 1 piece
- Butter: 30 g
- Broccoli: 150 g
- Bresaola: 100 g
- Fresh red bell pepper: 1 piece
- Chopped fresh thyme: 1 tablespoon
- Garlic: 3 cloves
- Lemon juice: 1 tablespoon
- Olive oil: 50 ml
- Chicken egg: 6 pieces
6
When the eggs start to set, send the pan to a preheated oven at 180 degrees for seven to ten minutes.
- Chicken egg: 6 pieces
7
Serve, seasoned with salt and pepper, and sprinkled with thyme leaves.
- Salt: to taste
- Ground black pepper: to taste
- Chopped fresh thyme: 1 tablespoon
