Delicious Italian Frittata
Frittata Is An Italian Omelet
Recipe From Restaurant For Breakfast
Preparation Time: 12 minutes. Servings: 2-4.
Ingredients:
1 tablespoon olive oil
6 ounces cooked, diced Italian sausage
1/2 cup sliced mushrooms
1/2 cup chopped onions
1-2 teaspoons minced garlic
6 beaten eggs
4 ounces grated Mozzarella cheese (about 1 cup)
4-6 ounces warm Italian meat sauce or Marinara sauce
Parmesan cheese, grated
Fresh chopped parsley for garnish
Instructions:
Heat a 10-12 inch egg pan over moderate heat
While the pan is heating, whip the eggs with a wire whip until blended, but not frothy
When the pan is hot enough to make a drop of water sizzle, add the olive oil
Add sausage, mushrooms, onions and garlic and heat for 2 minutes (stir with a spatula or shake the pan but do not burn the garlic)
Add eggs and turn the heat to low and let sit without stirring until eggs are set
To save a little time, lift edges of eggs and tip pan to allow liquid to run underneath. Repeat until top is thickening and very little liquid egg remains
Sprinkle Mozzarella cheese on top and finish under a heated broiler about 3-4 inches below the heat
Remove from the heat when the frittata is puffed
up and cheese is just beginning to brown
Top with Italian sauce, Parmesan cheese and parsley
Cut into wedges to serve
Frittata Is An Italian Omelet
Recipe From Restaurant For Breakfast
Preparation Time: 12 minutes. Servings: 2-4.
Ingredients:
1 tablespoon olive oil
6 ounces cooked, diced Italian sausage
1/2 cup sliced mushrooms
1/2 cup chopped onions
1-2 teaspoons minced garlic
6 beaten eggs
4 ounces grated Mozzarella cheese (about 1 cup)
4-6 ounces warm Italian meat sauce or Marinara sauce
Parmesan cheese, grated
Fresh chopped parsley for garnish
Instructions:
Heat a 10-12 inch egg pan over moderate heat
While the pan is heating, whip the eggs with a wire whip until blended, but not frothy
When the pan is hot enough to make a drop of water sizzle, add the olive oil
Add sausage, mushrooms, onions and garlic and heat for 2 minutes (stir with a spatula or shake the pan but do not burn the garlic)
Add eggs and turn the heat to low and let sit without stirring until eggs are set
To save a little time, lift edges of eggs and tip pan to allow liquid to run underneath. Repeat until top is thickening and very little liquid egg remains
Sprinkle Mozzarella cheese on top and finish under a heated broiler about 3-4 inches below the heat
Remove from the heat when the frittata is puffed
up and cheese is just beginning to brown
Top with Italian sauce, Parmesan cheese and parsley
Cut into wedges to serve