It is an egg dish, almost like an omelette, but easier because it cooks in the oven.
Plus you can use almost all the veggies, cheeses, or meats that you like.
It is perfect for a light meal, served with salad on the side.
If you want a light Frittata, you can use only veggies, like me today (Zucchinis, sweet Peas, Spinaches, and Pesto), but if you prefer, you can add grilled bacon, ham, sausage .... E.V.E.R.Y.T.H.I.N.G !!!!
After grilling the Veggies, you cover with the Eggs batter, and hop ... directly in the oven at 450 F.
A bientot & bon Appetit
Emilie your French Chef
www.EmilieFrenchChef.com
La recette de Frittata aux petits Pois, Courgettes et Epinards (sweet Pea, Zucchini and Spinach Frittata)
Ingredients for 4 persons :
- 1 Zucchini
- 2 tablespoons of Pesto
- 12 eggs
- 1/2 bag of baby Spinach
- 2 cups of sweet Pea
- 2 tablespoon of heavy Cream
- 1/2 cup of chopped Onions (optional)
- 1 clove of chopped Garlic (optionl)
- 1/2 cup of shredded Cheese, Swiss, Mozza, Gouda etc ... (optional)
- Fresh Sage : chopped or whole.
- Olive Oil
- Salt and Pepper
Preheat your oven at 450F.
Heat a 10'' non-stick pan (that you can put in the oven!!) with 2 tabespoons of olive oil.
Saute the onions, diced zucchinis and the sweet peas. Add the garlic, salt & pepper and sage.
Cook on medium/high until the veggies are tender and brown (around 5-8mn).
In a mixing bowl, beat eggs with the pesto and the cream. Add the shredded cheese and the chopped baby spinaches.
Add salt and pepper to taste and beat all ingredients with a hand beater.
Pour the egg/spinach mixture in the pan over the vegetables.
Bake uncovered for 20-25mn or until you get a puffy frittata with a brown color.
Serve hot with Salad.
PS: you can use boiled & grilled Potatoes, grilled Tomatoes, grilled Mushrooms, grilled Bacon, grilled Sausage, etc ... just use all the ingredients you like (and grill them before)
