On the Menu Today~
What is a Frittata?
An Italian Omelet that usually has the ingredients mixed with the eggs,
rather than being folded inside, as with a French omelet.
It can be flipped or the top can be finished under a broiling unit.
An omelet is cooked quickly over moderately high heat and
after folding has a flat-sided half-oval shape.
A frittata is firmer because it’s cooked very slowly over low heat and
round because it isn’t folded.
As with an omelet,
any ingredient combination can be used to make a delicious,
satisfying and very affordable meal.
- 1/3 cup chopped onion
- 2 cloves garlic, minced
1 can (14 1/2 oz)
diced tomatoes, drained
- 1 teaspoon finely chopped fresh basil
dried oregano leaves, crushed
- 3/4 cup
cooked orzo pasta
chopped, pitted ripe olives
shredded mozzarella cheese
- 2 cups warmed spaghetti sauce, optional
- Cook and stir onion and garlic in hot oil in ovenproof 10-inch skillet until tender.
- Add tomato, basil and oregano; cook and stir 3 minutes.
- Stir in orzo and olives; transfer mixture to a small bowl, set aside.
- Beat eggs, salt and pepper in medium bowl.
- Stir in tomato/orzo/olive mixture; set aside.
- Melt butter in same skillet.
- Add egg mixture; sprinkle with cheese.
- Cook over low heat 8 to 10 minutes or until bottom and most of the middle is set.
- Broil 5 to 8 minutes or until top is browned.
- Cut into wedges.
- Serve with warmed spaghetti sauce, optional