What is a Frittata?
Pronounced [frih-TAH-tuh] 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.
Frittata, great way to use left-over.
As with an omelet, any ingredient combination can be used to make a delicious, satisfying and very affordable meal. Make a Frittata for breakfast, lunch, dinner or a late-night snack. Anytime is a good time for a frittata. A frittata is a great way to use up the left-overs that are sitting in your refrigerator. You can use any combination of left-overs you have. This recipe calls for using left-over cooked orzo pasta but you could also use rice.
Delicious and Hearty.
Perfect for Breakfast, Lunch or Dinner
- 1/3 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 14 1/2 oz can diced tomatoes, drained
- 1 teaspoon finely chopped fresh basil
- 1/2 teaspoon dried oregano leaves, crushed
- 3/4 cup cooked orzo pasta
- 1/3 cup chopped pitted ripe olives
- 8 eggs
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoon butter
- 1 cup 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