
How To Make Ultimate Italian Frittata
Have a pleasant breakfast with this super flavorful frittata dish seasoned with a generous amount of herbs and spices, vegetables, and mushrooms.
Serves:
Ingredients
- 2russet potatoes,medium
- 1vidalia onion,large
- 2red bell peppers,medium
- 1portobello mushroom,large
- 4½tbspolive oil
- 1butter,salted
- 2tbspsalt
- 2tbsppepper
- 2tbspbasil
- 6eggs,large
- 2tbsphalf & half
- ½tspsalt
- 1tsppepper
- ½tspadobo
- 1tbspbasil,fresh
- 1tspParmesan cheese
- ¼cupmozzarella cheese,fresh, diced
Instructions
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On a small baking sheet, cut the potatoes into thin vertical segments.
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Drizzle 2 tablespoons olive oil over potatoes and season with 1 tablespoon salt and 1 tablespoon pepper.
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Next, add 1 tablespoon freshly-chopped basil into the mixture and toss together until each potato is coated in oil, seasoning and herbs.
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Place into a 425 dinner F oven for approximately 35 to 40 minutes.
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Chop the red peppers into thin, long segments and slice your onion into thin, half-moon-shaped slices.
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Remove the stem of the portobello mushroom — cut the mushroom into long, vertical, 1-inch slices— then cut those long slices into horizontal halves.
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Remove your potatoes out of the oven and allow them to cool for approximately 10 to 15 minutes.
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In a large frying pan, heat 2 ½ tablespoon olive oil and a pat of salted butter.
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While your potatoes cool, sauté onions, peppers, and mushrooms until cooked down and tender. Season with salt and pepper.
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Once the onions, peppers, and mushrooms are cooked down, add the roasted potatoes into the pan, with another teaspoon of olive oil.
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Saute all vegetables together until the potatoes from a light gold crust on each side. Reduce heat and keep vegetables on low heat.
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In a large bowl, beat your eggs with a whisk and gradually add in the half-and-half, salt, pepper, adobo and parmesan cheese.
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Once well-beaten, pour the eggs into the frying pan and allow them to cover the entire circumference of the frying pan.
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Next, place medium diced pieces of mozzarella throughout the frying pan, letting them slightly sink into the egg mixture, followed by adding in sprinkles of chopped basil.
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Cook on a medium-low flame for 12 to 15 minutes.
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Once the bottom of the frittata appears to have solidified, place the pan into the oven and broil the top of the frittata on low for approximately 8 to 10 minutes until the entire frittata becomes cohesive and the top becomes golden brown.
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Let cool slightly, slice and serve.
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Enjoy!
Nutrition
- Calories:Â 650.72kcal
- Fat:Â 49.86g
- Saturated Fat:Â 21.94g
- Trans Fat:Â 0.95g
- Monounsaturated Fat:Â 20.87g
- Polyunsaturated Fat:Â 4.02g
- Carbohydrates:Â 36.73g
- Fiber:Â 4.95g
- Sugar:Â 8.72g
- Protein:Â 17.16g
- Cholesterol:Â 318.43mg
- Sodium:Â 986.80mg
- Calcium:Â 213.23mg
- Potassium:Â 991.28mg
- Iron:Â 3.33mg
- Vitamin A: 437.09µg
- Vitamin C:Â 87.36mg
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