tomato frittata

Sometimes we want to see easy, quick and tasty recipes, don't we? Well, without a doubt this recipe that Raquel, author of Los Tragaldabas , brings us today, meets all three requirements; especially the tasty one, because we will all agree that the recipe looks great. Don't miss it, because you will love it!

Frittata is a very typical specialty of Italian cuisine. The word Frittata comes from the Italian “fritto”. It is a preparation very similar to our omelette, and like this one we can fill it with a wide variety of ingredients such as vegetables, meat, cheese, etc. The difference is that, unlike our omelette, frittata is served open and the ingredients are added on top.

One of the most famous frittatas is the di cipolle (with onions), a popular dish of Italian cuisine composed mainly of white onions fried in plenty of olive oil, egg, salt, cheese and peppers. It is a very humble dish that was generally consumed by workers. Today it has changed somewhat and is accompanied by many more ingredients, being one of the dishes that can be found in almost all restaurants and bars.

I love this dish, it is a simple and very attractive preparation, ideal for any lunch or dinner with friends. Also, the best container where you can make it is in the Le Creuset skillet , as you know the frittata is finished in the oven and with the skillet you will save having to move the preparation from one place to another since it can be used both on the ceramic hob and in the oven. The cast iron makes the heat spread perfectly over the entire surface and it is cooked in a homogeneous way, perfect for any type of kitchen, including induction, and beautiful to present our dishes in.

Ingredients for the frittata

4 tomatoes

1 onion

1 zucchini

Extra virgin olive oil

4 eggs

50ml of milk

Salt

Pepper

25 gr. Parmesan cheese

Preparation of the recipe

We put a little olive oil in our skillet and heat it.

Add the julienned onion, the diced zucchini and three of the sliced ​​tomatoes (reserve the other tomato), and fry everything for a few minutes.

In a large bowl, beat the eggs with the milk, add the sautéed vegetables, the grated Parmesan cheese, season with salt and pepper and put everything back in the skillet over low heat.

We place the tomato that we had reserved, cut into slices, on top and let it set.

Preheat the oven to 180ºC.

Once our frittata is almost set, we put it in the oven (180ºC) so that it finishes cooking on top.

When it is golden, we take it out and serve it.