SICILIAN FRITTATA
This Italian style frittata features a winning blend of flavors that work well for Sunday brunch.
Provided by Terri Walker
Categories Vegetables
Time 50m
Number Of Ingredients 13
Steps:
- 1. In a ten inch skillet cook the potatoes uncovered in hot oil for ten minutes or until just tender turning occasionally.
- 2. Add the onion, green pepper, and garlic. Cook 3-5 minutes or just until the onion is tender.
- 3. Add the broccoli and reduce the heat. Cook covered for five minutes.
- 4. Beat together the eggs, Parmesan cheese, water, basil, salt and black pepper. Pour this over the vegetables and cook covered over low heat for ten to fifteen minutes, or until the eggs are set. Gently invert onto a serving platter if desired.
- 5. Sprinkle with Monterrey Jack cheese then cover and let stand for five minutes. Makes 4-6 servings.
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Akosoa Appa
[email protected]This frittata is a great way to start your day. It's packed with protein and vegetables, and it's easy to make. I love that I can customize it with my favorite ingredients.
Waduge Namal Krishanth De Silva W.N.K DE SILVA
[email protected]I'm not usually a fan of frittatas, but this one is an exception. It's light and fluffy, and the flavors are perfectly balanced. I will definitely be making this again.
MST RAHIMA
[email protected]This frittata is a great way to use up leftover vegetables. I had some potatoes, zucchini, and onions that were about to go bad, so I threw them all into this frittata. It turned out great!
Mamik Islam
[email protected]I'm always looking for new recipes to add to my cooking repertoire. This frittata is definitely a keeper! It's easy to make, and it's always a hit with my family and friends.
Ngubi Zeno
[email protected]This frittata is a great way to impress your guests. It's easy to make, but it looks and tastes like it came from a restaurant.
bernard Mulenga
[email protected]I'm allergic to eggs, so I was looking for a frittata recipe that didn't use any eggs. This recipe is perfect! It's still fluffy and flavorful, but it's completely egg-free.
Heather Mclemore
[email protected]I'm a vegetarian, so I was looking for a frittata recipe that didn't use any meat. This recipe is perfect! It's still packed with protein and flavor, but it's completely meatless.
Mason Hemphill
[email protected]I'm on a low-carb diet, so I was looking for a frittata recipe that didn't use a lot of bread or tortillas. This recipe is perfect! It's still filling and flavorful, but it's much lower in carbs.
Shawwaal Adams
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids love it, and they don't even realize they're eating vegetables!
Sterling
[email protected]I love that this frittata is so versatile. You can add any vegetables you like, and you can even change up the cheese. I've made it with mozzarella, cheddar, and Parmesan, and they all work well.
ARMY BTS
[email protected]This frittata is a great make-ahead breakfast or lunch. I usually make it on the weekend and then eat it throughout the week. It's also a great option for potlucks or picnics.
SOLO DOLO SHOW
[email protected]I'm always looking for new breakfast recipes, and this frittata definitely fits the bill. It's easy to make, and it's packed with protein and vegetables. I love that I can customize it with my favorite ingredients. This time, I used potatoes, zucchin
Umat Sat
[email protected]This frittata is a great way to use up leftover vegetables. I had some potatoes, zucchini, and onions that were about to go bad, so I threw them all into this frittata. It turned out great! The frittata was flavorful and filling, and it was a great w
Koire Emmanuel
[email protected]I was pleasantly surprised by how much I enjoyed this frittata. I'm not usually a fan of eggs, but the combination of flavors and textures in this dish really won me over. The potatoes were crispy and flavorful, the zucchini was tender and sweet, and
Mosa Ali
[email protected]This is my new favorite frittata recipe! It's so simple to make, and it always turns out perfectly. I love that it's a one-pan meal, so cleanup is a breeze. I also appreciate that it's a relatively healthy dish, especially when I use whole wheat brea
Christine Odongo
[email protected]I'm a big fan of frittatas, and this one is no exception. It's easy to make and packed with flavor. I love that you can use any vegetables you have on hand. I used potatoes, zucchini, and onions, but I'm sure it would be just as good with broccoli, s
Kim Kelly
[email protected]This Sicilian frittata was a delight! The combination of flavors and textures was perfect. The potatoes were crispy on the outside and fluffy on the inside, the zucchini added a nice sweetness, and the cheese brought it all together. I will definitel