Wednesday, May 28, 2014

"ATW80DS" - Italian Frittata

Good Morning Italy... we are so exited to know that we almost made our way around the world. We are going to be spending some time here in Italy to explore some of the different regions that we might have missed during our "Tour of Italy" challenges last year.

So today we thought we would start off with a great Italian brunch item.They define Frittata as an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is derived from Italian and roughly translates to "egg-cake". You can put anything you want into them to get what ever flavors you are craving and they are delicious served warm or cold.

1-2 teaspoons olive oil
1 large handful of chopped fresh spinach,
1 cup sliced white button mushrooms
1 - 2 roma Tomatoes sliced thin
6 large eggs
1/3 cup grated Parmesan cheese (divided)
1/2 cup mild cheddar grated
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
1 large handful of leftover spaghetti
A few dashes of salt

Beat the eggs in a small bowl with half of the cheese, the fresh parsley, and salt and red pepper.
Add olive oil to an 8-inch non-stick skillet over medium-low heat. Add mushrooms and sauté for 5 minutes or until golden brown; add the spaghetti and cook 1 more minute. Add spinach and tomatoes, Pour the egg mixture into the skillet. With a fork, gently move the egg mixture from side to side allowing the egg to seep to the bottom of the pan. Do this for 5-7 minutes, until the eggs start to solidify and a crust begins to form around the edges. Give the pan handle a jiggle, and when the eggs appear nearly set, evenly sprinkle the second half of the cheese over the top of the frittata.

Remove the pan from the stove top and place under the broiler for 4-5 minutes, or until the top begins to puff up and turn golden brown. Keep a close eye on it so it doesn’t burn. Let cool for a couple of minutes before slicing. Serve hot or at room temperature.

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