Frittata de Nonna
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One of my visitors states that this was made by her Nonna in Italy as a child and teenager. It was served slightly cooled, and served with toast spread with ricotta and fresh coffee grounds. The reason she likes it so much, is that any variation of veggies and cheeses can be added.
INGREDIENTS
7 to 9 scrambled eggs, with a splash of milk, set aside
1/2 diced onion
2 to 4 garlic cloves, chopped
1/2 to 3/4 cup chopped vegetables
2 handfuls cheese
Fresh herbs, if desired
Salt and pepper, to tasteGrease a pie pan. Preheat oven to 350 degrees.
Sauté onions and garlic in olive oil on stove top. Add the vegetables (broccoli, zucchini, asparagus, bell peppers, beets, potatoes, spinach, or anything else you like), cook until softened. Add salt and pepper, and fresh herbs to taste.
Slide the vegetables into the greased pie pan, sprinkle the cheese on top (cheddar, soft goat, Parmesan, nuenster, any that you like), and pour the eggs evenly over the top.
Bake in the preheated 350 degree oven for about 20 minutes, or until it's set and firm, but not too dry.
Let set for a few minutes to cool a bit - serve hot or cold!