Vegetable Frittata with Parmesan
One of the best ways to eat eggs and vegetables, and a great way to fix a dinner, is the frittata.
Unlike the omelette, the frittata allows us to ignore the pan and we don't have to keep an eye on it to turn it around. We simply prepare the ingredients on the fire and, once ready, we bake them.
It's quick and easy and also a good recipe to use: you can make frittatas out of anything, so you can use whatever you have in the fridge to make delicious frittatas. Today the frittata is made of vegetables and Parmesan, you will see how delicious it is with the touch of cheese!
As the frittatas require a first step on the fire to leave the onion and other ingredients at their point, and they are finished in the oven, a pan suitable for both heat sources is convenient. Today we make use of the new Market Frying Pan from BRA , a non-stick frying pan with a removable handle that allows you to use it daily on the stove, but which you can safely use on the stove whenever you need it.
Ingredients
- 5 eggs
- 200 ml of evaporated milk
- 1 purple onion
- 1 zucchini
- 1 potato
- a handful of spinach
- 12 cherry tomatoes on the vine
- a little grana padano cheese
Preparation
- Chop half the onion along with the zucchini.
- Heat a tablespoon of oil in a Bra Market pan . Add the onion and grated zucchini and potato. Sauté over low heat until everything is well combined and the onion is soft.
- When they are well poached, add the spinach and take a few turns off the heat.
- In a bowl, mix the eggs with the evaporated milk, mixing well. Season with salt and pepper and pour the egg mixture into the pan. Grate some grana padano cheese.
- Cut the remaining half onion into rings and place it on the frittata. We ended up putting the cherry tomatoes on top.
- Remove the mango from the Market pan and bake at 200ºC for about 10-15 minutes until the egg is set. We serve hot.
Bra market frying pan and Microplane zester grater
