Frittata: recipe with vegetables, cheese and sausage - has reached our Spasskaya. 10 variations of Italian frittata Here are some interesting combinations for frittata

– sounds mysterious. It's actually an Italian omelette, mostly with cheese. These words, in general, are the whole frittata recipe. It can be made with anything – vegetables, mushrooms, chicken and much more. The main difference from the Russian omelette is that the frittata is made without adding milk, sprinkled with cheese on top and finished in the oven. I’ll be honest – I don’t bother with the oven, I use a good glass lid instead, and it turns out no worse. I've also made frittatas in the oven. I declare with all responsibility that I didn’t notice much of a difference. Now I will describe a simple algorithm for preparing an Italian omelette, and on its basis it will be clear how all other frittatas are prepared in all their diversity in relation to our Russian reality.

To prepare a frittata we will need: mail: :

6 eggs
1 tbsp. spoon of sour cream
3 cloves garlic
1 onion
1 small sweet pepper
2 tbsp. spoons of olive oil
70-100 g of cheese - one type or several.

Frittata with vegetables, recipe:

Place the frying pan on the lowest heat, pour oil into it.
Peel the garlic, cut into slices and place in a frying pan.
Chop the onion into thin rings and go with the garlic.
While the onions and garlic are lightly browned, cut the bell pepper into strips. We send it to the frying pan.
Lightly beat the eggs with a fork, but very briefly, just until the whites and yolks combine. Add sour cream and mix. In principle, you can do it without sour cream, but with sour cream the taste is more delicate.
Pour the egg mixture over the vegetables in the pan.
We grate the cheese and wait for the edges of our frittata to set. Ideally, you should sprinkle it with cheese and place it in a preheated oven until the cheese melts. But I don't stress that much. I just make a few prying movements in the center of the omelet so that the unfrozen egg mass flows down, sprinkle cheese on top, cover tightly with a lid and after a minute turn off the stove. The frittata “readies” on the stove turned off and with the lid closed in just a few minutes.

So, it’s ready – this is a tender, thin, cheese and white moist scrambled egg with vegetables, very pleasant to the taste, especially while it’s hot. I hope you find this recipe useful, both as an independent dish and as a basis for future improvisations in this direction.

Europeans are proud of their cuisine, and we habitually experience sacred awe of foreign names, sometimes not suspecting that behind them they often hide completely elementary and familiar dishes from childhood. You might also like frittata as a variation on homemade scrambled eggs. And it’s possible that you will spit and say that your own fluffy omelette with lard is much tastier. Either way, now you know what a frittata is. And this is already good - one less illusion.

Hello, dear readers! You won’t believe it, but in Italy they also eat scrambled eggs. Who would doubt that. They just prepare it in a more sophisticated way. And it looks more like our omelette with vegetables. The recipe, despite the abundance of ingredients, is quite simple. Frittata, the name of the dish made from their bourgeois eggs, is prepared in two stages. First, the products are fried in a frying pan and then baked in the oven.

So, in general, I answered the question of inquisitive beginner cooks - what is this delicious simple thing with an incomprehensible name? To make it even clearer, look at the photo or imagine such a picture. The classic one is doused with beaten eggs and baked in a pan rather than on a flatbread. In principle, this is how you can describe the frittata recipe in a nutshell.

I don’t think any of you doubt that the dish turns out to be very tasty. I envy the Italians who eat it for breakfast every day. Why are we worse? In short, now I’ll tell you how to prepare a classic recipe with tomatoes, peppers and cheese. And, of course, I’ll put in my two cents by modifying the Mediterranean treat to suit our Russian frosty reality. I'll add sausages. In a cold climate, we need to eat well and eat properly so that we don’t say goodbye to our health.

Vivat Italy or how to adapt Frittata

Ingredients:

6 chicken eggs;
2 tomatoes;
2 red sweet peppers;
2 onions;
100 gr. cheese;
150 gr. sausages;
several green onions;
dill;
little vegetable;
salt.

Continuing the topic raised. I recently watched a program on TV. It said what people get better from and what an alien food culture has been imposed on humanity by food corporations eager to profit. It also explained that it is not fat that causes weight gain and high cholesterol, but carbohydrates. It was explained why and how this happens. It was completely called the most useful product.

And I learned many, many more interesting and amazing things from the program. I was surprised by the fact that sunflower oil, which I will now use to prepare the frittata recipe, is supposedly much healthier than olive oil. That's it, friends! From now on and forever I will cook my dishes exclusively with sunflower seeds. Anyone interested can watch this episode of the TV show at the end of the article. I highly recommend it.

The healthiest recipe - fat, oil and protein

I'll start with vegetables. I peel and chop the onions. I remove the seeds from the sweet pepper and cut into thin rings, which I cut in half.
Fry the onion in vegetable oil until transparent.
Add pepper half rings to the pan with onions.
I continue to fry for 5 minutes. When the pepper just begins to soften, remove it from the heat.
Transfer the fried vegetables to a baking dish.
I cut the Spasskaya sausage into tasty cubes.
I fry it in the same frying pan where the peppers and onions were. The sausage tastes much better this way.
I transfer the products of the Ensky meat processing plant, prepared for baking, into a mold with vegetables.
Sprinkle with green onions, cut into 2-3 cm pieces.
I salt the eggs and beat them lightly.
I pour eggs into the contents of the mold.
I cut the tomatoes into slices about half a centimeter thick.
I place the tomato slices on top of the rest of the products.
And the last thing I do is generously sprinkle everything with grated cheese.

A classic delightful picture when your breakfast or lunch is standing in front of you, it doesn’t matter.

You are completely ready to master it. Enjoy new tastes and aromas. All that remains is to chop the dill and sprinkle the still hot, fresh delicacy with herbs. Take a knife in your hands and cut off a larger piece for yourself, succumbing to the persistent recommendation of hungry eyes.

The red pepper is fragrant, the tomatoes are good! This is a nice piece of sausage, and I added the cheese from the heart. Fresh greens, sprinkled on the frittata in a yellow circle. I scratched it with a knife, and suddenly my belly began to growl. The juice from the vegetables is oozing, there is no strength to hold on anymore. She can’t help but be tempted—she didn’t miss out on a delicious chance!

With a pleasant appetite - Alexander Abalakov.

And here is the promised investigation by Russian scientists.

3 eggs.
100 ml. milk or 10% cream.
A small bunch of spinach.
50 gr. hard cheese.
A pinch of salt.
7-8 cherry tomatoes.
1 tsp. olive or butter.

Cooking step by step:

Both fresh and frozen spinach are suitable for making frittata, but they must be prepared differently.

Fresh spinach should be kept in cold water for 4-5 minutes to soak away the dirt from the garden bed, and then rinse each leaf well under running water and place in a colander to dry.

Immediately place the frozen spinach in a colander to thaw and drain off excess water.

Beat eggs with milk using a fork. Instead of milk, you can take liquid cream with a fat content of 10%, or thin sour cream 15%.

Add the spinach, cut into strips, into the beaten eggs, add salt and pepper, and mix.

The shape needs to be shallow, with sides 2-3 cm high. A glass, ceramic or metal baking dish will work, even a cast iron frying pan with a non-fusible handle.

Grease the bottom and walls of the form in which you will bake the frittata with oil; olive oil is best suited for our dish - after all, we cook in Italian :) .

Pour the egg-spinach mixture into the mold and sprinkle with finely grated cheese.
It is better to take cheese that melts well.

Place the frittata pan in the oven preheated to 200° for 5 minutes.

Meanwhile, wash the cherry tomatoes. If you don’t have cherry tomatoes, you can take regular small tomatoes and cut them into halves or quarters. And cherry tomatoes, tiny as cherries, can be used whole!

We take the pan out of the oven and lay out the tomatoes, slightly submerging them. Place in the oven again for another 10-15 minutes.

The frittata is ready when it becomes fluffy and the top begins to brown.

Divide the frittata into portions directly in the form and serve hot, topped with sour cream or cream.

Bon appetit!

Frittata is an Italian type of omelette, and it differs quite a lot from the classic recipe. Typically, the frittata is first prepared on the stove and then baked in the oven. The use of fillings is also mandatory - most often vegetable, but bacon or sausage will also look appropriate in it. Another mandatory element is cheese, but otherwise you can give free rein to your imagination (unless, of course, you are faced with the task of preparing an authentic frittata, but in this case it is better to turn to Italian sources).

Frittata with vegetables

2 servings

4 fresh eggs
handful of grated parmesan
bunch of parsley

2 cloves garlic
1/2 red onion
1 medium tomato
1/2 sweet pepper
1 cup green beans

Break the eggs into a bowl, season with salt and black pepper, add Parmesan and chopped herbs and beat lightly. Put the omelette base aside, we'll come back to it a little later, but now let's agree. Frittata is not a very fussy dish, so use whatever vegetables you have in the refrigerator. I had the set of products already described, and I should proceed with it as follows.

Chop the garlic, cut the onion into rings, cut the pepper and beans into small pieces, remove the liquid and seeds from the tomato and chop it as well. In a heat-resistant form or frying pan, heat a little olive oil, fry the garlic, after a minute add the onion, then the rest of the vegetables and fry over low heat for several minutes. Pour in the eggs and cook, stirring, until you notice that the egg mixture begins to set at the sides. Leave the pan on the stove for a few more minutes—the middle should still be runny—then finish the frittata in the oven at 180 degrees for 15 minutes.

This amount of ingredients makes 3-4 servings of omelet.

Grate the cheese on a medium grater, cut the ham and pepper into small cubes, cut the onion into strips, finely chop the garlic and parsley, defrost the broccoli and cut into small pieces. Naturally, peppers, onions and parsley must be pre-washed and dried, peppers must be cleared of seeds, and garlic must be peeled :)

Beat eggs into a container, pour in cream, salt and pepper to taste, add nutmeg or other seasonings

Beat the eggs with cream a little with a whisk until fluffy foam

Add cheese and...

parsley Mix everything

In a frying pan or in a fireproof dish (I have a small tagine with a diameter of 22 cm), heat the olive oil and fry the garlic over low heat

Once the garlic has browned, add the onion and fry for a couple of minutes.

Then add pepper and simmer everything together for another 2-3 minutes.

ham. Fry everything together over low heat for another 2-3 minutes.

Now carefully pour in the egg-cheese mixture, mix lightly and wait until the omelette begins to set.

As soon as this happens, place the pan in an oven preheated to 180 degrees for 15-20 minutes

It’s better to serve the frittata right in the frying pan right away, hot, hot :)

Or you can cut it into portions and garnish with fresh herbs. Fresh vegetables are a good addition to a frittata. As you can see, this dish is prepared very quickly, but it always turns out aromatic, tasty and satisfying. In addition, frittata is a real flight for creativity and the discovery of new tastes! May your morning be sunny and kind:) Bon appetit!