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A frittata is an omelette of Italian origin. It's a quick,
easy supper or brunch dish and a traditional way to use
up cooked vegetables, pasta or meat. Serve with sliced ripe
Ontario Greenhouse Tomatoes and crusty bread.
| Preparation Time: |
15 minutes |
| Cooking Time: |
10 minutes |
| |
Serves 4 |
| 1 tbsp (15 mL) |
vegetable oil |
| 1 |
Ontario Onion, chopped |
| 1 |
clove Ontario Garlic, minced |
| 2 cups (500 mL) |
cooked diced Ontario Potatoes
(about 3 medium, 1 lb/500 g) |
| 6 |
eggs |
| 1/4 tsp (1 mL) |
salt |
| 1/8 tsp (0.5 mL) |
pepper |
| 1/2 cup (125 mL) |
diced cooked ham, chicken or turkey |
| 1 cup (250 mL) |
shredded old Cheddar cheese |
| 1 |
small Ontario Greenhouse Tomato, diced |
| Garnish: |
Parsley |
In large nonstick ovenproof skillet, heat oil over medium-high
heat. Add onion and garlic; cook until lightly softened,
about 3 minutes. Add potatoes; cook for 2 to 3 minutes.
In small bowl, beat eggs with salt and pepper; stir in ham
and three-quarters of the cheese. Add to skillet; reduce
heat to medium and cook until bottom is brown and crusty,
about 5 minutes, occasionally lifting edges so uncooked
eggs can flow underneath. (If skillet handle is not ovenproof,
wrap in foil.)
Sprinkle half of remaining cheese over frittata; top with
tomatoes and remainder of cheese. Broil until eggs are set
and cheese is melted, 1 to 2 minutes. Cut into wedges to
serve. Garnish with parsley.
Tip: If you don't have cooked potatoes, scrub raw
potatoes, pierce well and microwave at High until almost
cooked, 6 to 8 minutes. Cool slightly, then dice (leave
skin on for added fibre).
| Nutritional Information: |
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| 1 Serving: |
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Protein: |
22 grams |
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Fat: |
22.5 grams |
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Carbohydrates: |
22.5 grams |
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Calories:
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381 |
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