One of the best ways to eat eggs and vegetables, and a great solution for dinner, is the frittata.
Unlike an omelette, the frittata lets you step away from the pan and you don't have to worry about flipping it. You simply cook the ingredients on the stovetop and, once ready, finish them in the oven.
It's easy and quick and also a great way to use leftovers: you can make frittatas with anything, so you can use what you have in the fridge to make delicious frittatas. Today’s frittata is vegetable and Parmesan—wait until you taste it with the cheese!
Since frittatas require an initial step on the stove to soften the onion and other ingredients and are finished in the oven, a pan suitable for both heat sources is handy. Today we use the new Market Frying Pan by BRA, a nonstick pan with a detachable handle that lets you use it daily on the hob, but you can also use it safely in the oven whenever needed.
Ingredients
- 5 eggs
- 200 ml evaporated milk
- 1 red onion
- 1 zucchini
- 1 potato
- A handful of spinach
- 12 cherry tomatoes on the vine
- A bit of Grana Padano cheese
Preparation
- Chop half of the onion together with the zucchini.
- In a Bra Market frying pan heat a tablespoon of oil. Add the chopped onion, zucchini, and grated potato. Sauté over low heat until everything is well combined and the onion is soft.
- When they are well softened, add the spinach and give it 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 over the pan. Grate a little Grana Padano cheese.
- Slice the remaining half onion into rings and place them over the frittata. Finish by placing the cherry tomatoes on top.
- Remove the handle from the Market frying pan and bake at 200 ºC for about 10–15 minutes until the egg is set. Serve hot.
Bra Market frying pan and Microplane zester grater
