Frittata Pasquale Umbra

Ingredients

• 8 large eggs 8 large eggs
• 1/4 cup (60ml) whole milk 1/4 cup (60ml) whole milk
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (25g) grated Pecorino Romano cheese 1/4 cup (25g) grated Pecorino Romano cheese
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1/4 cup (30g) chopped fresh basil 1/4 cup (30g) chopped fresh basil

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 6g (3g sugars)
• Protein: 16g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, whisk together the eggs, milk, Parmesan cheese, Pecorino Romano cheese, salt, and black pepper until well combined.
3. 3.
   Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
4. 4.
   Add the red bell pepper and zucchini to the skillet and cook for an additional 5 minutes, until the vegetables are tender.
5. 5.
   Pour the egg mixture into the skillet, ensuring that the vegetables are evenly distributed.
6. 6.
   Arrange the cherry tomato halves on top of the frittata.
7. 7.
   Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and golden brown on top.
8. 8.
   Remove from the oven and let it cool for a few minutes. Sprinkle with chopped fresh basil before serving.

Treat your ingredients with care...

• Eggs — Use fresh eggs for the best results. Room temperature eggs are easier to whisk and incorporate into the frittata mixture.
• Parmesan and Pecorino Romano cheese — Grate the cheese just before using to ensure maximum flavor. If you prefer a stronger cheese flavor, you can increase the amount of Pecorino Romano.
• Cherry tomatoes — Choose ripe and flavorful cherry tomatoes for the best taste. If they are not in season, you can substitute with regular tomatoes, diced into small pieces.

Tips & Tricks

• For a richer flavor, you can add cooked bacon or pancetta to the frittata.
• Experiment with different vegetables based on your preference and seasonal availability.
• Serve the frittata warm or at room temperature for the best taste.
• Leftover frittata can be refrigerated and enjoyed the next day. It can be eaten cold or reheated gently in the oven or microwave.
• Serve with a side of fresh salad or crusty bread to complete the meal.

Serving advice

Cut the frittata into wedges and serve on a platter. Garnish with additional fresh basil leaves for an extra touch of freshness.

Presentation advice

To enhance the presentation, sprinkle some extra grated Parmesan cheese on top of the frittata before baking. This will create a beautiful golden crust that adds visual appeal.