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Print this Recipe    Frittata 16

Frittata.
Serves 3 people

4 Tbsp olive oil
1 cup onion, finely chopped
2 cups vegetables
6 eggs
1 Tbsp chopped parsley
1 Tbsp chopped fresh basil
salt
pepper

Heat 2 Tbsp oil and cook the onions until soft; add the other
vegetables. Cook until soft (or to taste). Set aside (in a strainer
if there is excess oil) Heat 2 Tbsp oil (or butter if preferred)
in an oven-proof skillet

Beat the eggs with salt and pepper to taste in a large bowl. Stir
in the herbs and the vegetable mix.

Add the egg-vegetable mix to the hot oil (or butter) in the skillet.
Reduce heat and cook until the bottom is set. Keep the temperature
low so the bottom does not get too brown too fast.

To cook the top of the omelet, either put under a broiler for about
a minute or put into a hot oven until the omelet is set right
through.

To make a lighter frittata, you can beat the whites separately,
then mix in the other ingredients. This is then more of a "souffli
frittata" and will need more time to cook through because of the
air in the mix.


Note: Add vegetables depending on what you have. If raw, cook them
with the onions (or steam them); if cooked add them when the onions
are soft. You can also add chopped cooked meat if you have some
to use up.

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