FRITTATA aka OMELET

No time to cook, make a frittata, Italian version of an omelet. It is very healthy, tasty and quick to make too.

They are delicious for breakfast, lunch or dinner!   They are super-versatile, one can add fresh vegetables,  meats or cheeses – the choice is yours!

A good frittata is perfect steaming hot, or at room temperature the next day.  We take for lunch, at a picnic, to the beach or on the road.

Asparagus Frittata For Two:

4 tablespoons of olive oil

8 oz. asparagus – woody ends trimmed off and cut into 2-3 inch pieces

4 eggs – beaten (season with salt and pepper)

2 tablespoons Parmesan cheese – grated

In an 8 inch non-stick pan add olive oil.  Add asparagus and gently saute' over medium heat until just starting to soften.  About 15 minutes.

Pour beaten eggs over asparagus and let cook till set around the edges.  Sprinkle Parmesan cheese on top.  Flip once and continue to cook few more minutes. 


Onions and Pepper Frittata

Onions and Pepper Frittata

Frittata for One

2 eggs

1 red hot pepper chopped (friers - frying peppers)

1 green sweet pepper chopped

1 small onion chopped

3 tablespoons of olive oil

salt and pepper

In a small, non-stick pan, add olive oil, chopped peppers and onion, saute' over medium flame about 10 minutes turning often not to burn. Lightly beat eggs, add to peppers and onions. When egg mixture firms up, flip over once, cook few more minutes and serve.