Frittata with vegetables and parmesan
2 servings
40 minutes
Frittata with vegetables and parmesan is an elegant dish of European cuisine that embodies simplicity and sophistication. Its roots trace back to Italian gastronomy, where frittata is considered a versatile breakfast or light dinner. The delicate egg base enriched with fragrant parsley and tangy parmesan harmonizes with juicy vegetables: sweet peppers, onions, and tomatoes. Garlic adds a special depth of flavor to the dish, while frying in olive oil reveals a rich palette of aromas. The frittata turns out airy with a golden crust, and melted parmesan gives it exquisite creaminess. It is perfect as a standalone dish or paired with crispy baguette or fresh salad.
1
Wash the parsley, shake off the water, and chop finely. Crack the eggs into a bowl, season with salt and pepper, add parmesan, chopped parsley, and lightly whisk with a whisk or fork. Set the omelet base aside.
- Chicken egg: 4 pieces
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
- Grated Parmesan cheese: 50 g
2
Wash and peel garlic, onion, pepper, and tomato. Mince the garlic, slice the onion into rings, cut the pepper into small pieces, remove juice and seeds from the tomato and chop it finely.
- Garlic: 2 cloves
- Onion: 1 piece
- Tomatoes: 1 piece
- Red sweet pepper: 1 piece
3
In a heat-resistant dish or pan, heat olive oil, sauté garlic, then add onion after a minute, followed by the other vegetables, and sauté on medium heat for 4-5 minutes.
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Onion: 1 piece
- Tomatoes: 1 piece
- Red sweet pepper: 1 piece
4
Pour in the beaten eggs and cook, stirring, until the egg mixture starts to set at the edges. Do not remove the pan from the heat for a few more minutes—the center should remain liquid, then finish cooking in the oven at 180 degrees for about 15 minutes.
- Chicken egg: 4 pieces
