FRITTATA

1.     INTRODUCTION

The word frittata is derived from the word fritta.  Outside of Italy, frittata was seen as equivalent to omelet until at least the mid-1950s.

2.     MATERIALS AND METHODS

Materials:

·      1 T olive oil

·      6 eggs

·      Half a white onion

·      2 handfuls spinach

·      15 pieces sun dried tomatoes

·      Half a red pepper

·      Basil

·      Cheddar

Equipment:

·      Medium size frying pan and lid

Preparation:

1.     Warm oil on low heat in bottom of the frying pan

2.     Finely chop onion and add to frying pan

3.     Sauté onion until it begins to soften – about 5 minutes

4.     Chop red pepper and add to hot pan. Continue to sauté for about five more minutes

5.     Add sun dried tomatoes, finely chopped spinach, and basil to frying pan and sauté until spinach starts to wilt.

6.     In a small bowl beat the eggs.

7.     Pour eggs into frying pan and don’t scramble, just swish around so eggs cover bottom of pan.

8.     Sprinkle in some cheddar cheese.

9.     Cook until eggs begin to set, but cook slowly so bottom doesn’t burn, no more than ten minutes.

3.     RESULTS AND DISCUSSION

The recipe went very well.

4.     CITATION

In-class recipe