Also know as Fritatta, an Italian omelette is basically an open omelette. It can be served for breakfast, brunch or a light dinner. It is also a great way to use up leftovers!
6 large eggs
10 g butter
250 ml broccoli florets, steamed
50 g bacon, diced and cooked
50 g cheddar cheese, grated
salt and freshly ground black pepper to taste
- Combine the eggs in a mixing bowl and season to taste with salt and pepper.
- Heat the butter in a shallow non-stick saucepan (± 25 cm in diameter).
- Pour the egg mixture into the pan and turn the heat down to its lowest setting. Cover the pan with a lid and cook gently for about 10 minutes or until set and lightly browned on the one side. The frittata should still be runny on top.
- Remove the lid and scatter the broccoli, bacon and cheese evenly over the surface.
- Do one of the following: Transfer the pan to the oven and place under the grill (not too close) and cook briefly to allow the egg to set. This will take 20 to 30 seconds. This can only be done if the handle of the pan is oven proof. Alternatively, invert the fritatta onto an oiled plate. Add 10 ml additional oil to the saucepan and heat it before sliding the fritatta back into the pan. Cook until completely set and golden underneath.
- Slide the frittata onto a warm serving platter. Cut the frittata into wedges and serve with a green salad.
Use a combination of meat, seafood or poultry, cheese or vegetables.
Photo credit: https://www.incredibleegg.org