Piatto unico
A wonderful ‘piatto unico’ ! La frittata is cooked slowly in a non-stick pan and flipped from one side to another. Made with eggs , cheese, herbs and vegetables, it is an Italian classic dish .The whole point of this quick recipe is to use leftovers.
My quick easy – peasy frittata
Serves 3
- Prepare a non-stick pan.
- Crack and Beat four large eggs in a bowl. They must be well-beaten.
- Add 1 cup grated Parmigiano Reggiano and / or any cheese you may have in the fridge.
- Add 200 g fresh ricotta cheese.
- Add 2 spring onions, sage leaves, fresh basilico/ basil and rosemary. I generally use my fresh balcony herbs and hot chili.
- Add 2 cups boiled and sliced asparagus or zucchini. Boil for no more than 2 minutes.
- Season with salt and pepper.
- Whisk all ingredients.
- Place enough extra-virgin olive oil to cover the base of the pan and heat.
- Tip the mixture into the pan and allow to cook on medium-high heat for about 10 minutes. Tilt the non-stick pan more than once from side to side and flip over. Continue to cook and flip over until golden brown.
- Cool and decorate with fresh herbs.
