Friday, July 4, 2014

Margherita Frittata

Frittata or egg cake is a famous Italian dish. It is egg- based and often baked. It's like pie or cake. Only, the egg holds the ingredients together. I made some for breakfast today. It can be served for lunch and dinner as well, it will depend on what type of Frittata you plan to make. Some have pasta in it, potatoes, vegetables and meat.

Like my usual omelet, I used basic, onions and tomatoes. Then I added button mushrooms, fresh basil leaves, Vienna sausage, yellow bell peppers, cheese and white sauce of my own. It perfectly matched my favorite fried Danggit.
  • 4 eggs (beaten)
  • 2 medium tomatoes (chopped into small pieces)
  • 2 medium tomatoes (sliced into round pieces)
  • 1 medium white onion (chopped into small pieces)
  • 1 small can Vienna sausage (chopped)
  • a cup of button mushrooms (chopped)
  • 1 medium bell pepper (sliced into sticks)
  • 1/2 cup grated cheese
  • 2 tbsp  olive oil
  • 1 tbsp butter (melted)
  • a dash of salt and pepper
  • Preheat oven at 375 degrees.
  • In a frying pan, heat olive oil.
  • Saute chopped onions and tomatoes. Stir for a few seconds.
  • Add vienna sausage and mushrooms, stir until cooked.
  • Add salt and pepper to taste.
  • Add chopped fresh basil, stir for a few seconds. Set aside.
  • Butter baking platter or pan.
  • Set stir- fried vegetables and sausage in buttered pan.
  • Pour in beaten eggs.
  • Arrange sliced tomatoes and whole basil leaves over the egg mixture.
  • Top the platter with grated cheese.
  • Bake for 20-30 minutes.
  • Cool it a bit in room temperature before serving.
1. Frittata can also be fried also known as open faced omelet.
2. Add cream or white sauce on top to make it soft and smooth.
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