One of the best ways to eat eggs and vegetables, and a great way to fix a dinner, is the frittata.
Unlike an omelette, a frittata allows us to forget about the pan and not have to keep an eye on it to turn it over. We simply prepare the ingredients on the stove and, once they are ready, we bake them.
It's quick and easy, and it's also a great recipe to use up leftovers: you can make frittatas out of anything, so you can use whatever you have in the fridge to make delicious frittatas. Today's frittata is made with vegetables and parmesan cheese. You'll see how delicious it is with the touch of cheese!
Since frittatas require a first step on the stove to get the onion and other ingredients to perfection, and are finished in the oven, a pan suitable for both heat sources is recommended. Today we are using the new BRA Market Pan , a non-stick pan with a removable handle that allows you to use it daily on the stove, but that you can easily use on the stove whenever you need to.
Ingredients
- 5 eggs
- 200 ml of evaporated milk
- 1 red onion
- 1 zucchini
- 1 potato
- A handful of spinach
- 12 cherry tomatoes on the vine
- A little grana padano cheese
Preparation
- We chop half of the onion together with the zucchini.
- In a Bra Market frying pan, heat a tablespoon of oil. Add the grated onion, 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 stir a few times 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.
- We cut the remaining half onion into slices and place it on top of the frittata. We finish by placing the cherry tomatoes on top.
- Remove the handle from the Market pan and bake at 200 ºC for about 10-15 minutes until the egg is set. Serve hot.
Bra market pan and Microplane Zester Grater
