The word Frittata - is based on and Italian dish which translates to egg-cake. In the culinary arts a Frittata is best described as a flat Italian style omelet. Traditionally they are prepared in a cast iron skillet, but in my experience, cook just a well in a not stick frying pan. Frittatas can include a variety of vegetables, meats, cheeses and often pasta. Frittatas are a great way to use leftover vegetables and are a simple healthy option for breakfast, brunch or lunch. The great thing about frittatas is that you can be creative and add a variety of your favorite vegetables, meats and cheeses to this Italian dish. I make frittatas often because they are easy and quick and as I mentioned earlier and great way to use up leftover veggies from dinner the night before. For this frittata recipe I used some left over kale, roasted red peppers, pancetta, onion and feta cheese. Bon Appétit, Cecelia
- 8 eggs (beaten)
- ½ cup chopped pancetta
- 1 cup chopped kale
- ¼ cup chopped onion
- Small pinch of red chile flakes
- ¼ chopped roasted red pepper
- 1cup feta cheese
- Salt and Pepper to taste
- In small sauté pan sauté pancetta, kale, onions and red peppers until tender, season with salt and pepper and red chile flakes. Add mixed eggs and cook for about 1 -2 minutes until you see the edges are cooking. Add the cheese over the mixture and transfer into a 400 degree oven and finish cooking for 10 – 15 minutes until the top of the frittata is firm and lightly golden brown. Gently loosen frittata edges with a spatula from the pan and place frittata onto a serving plate. Allow the frittata to cool and set for a minute or two before cutting and serving.
- TIP: I love serving this for breakfast or lunch! It is also an easy go to item for brunch. You can make it in a casserole dish and cut it into small squares.
Cecelia's Good Stuff http://ceceliasgoodstuff.com/