Wednesday, April 8, 2009

Chef Chuck's Vegetable Frittata

Frittata di Verdure

A Frittata is an Italian omelet, mine is thick and fluffy and filled with vegetables, cheese and herbs. Sometimes filled with meats and or pasta. It is partially cooked in a skillet and then broiled in the oven to give it that golden color. A great way to use any vegetables or cheeses that you might have around. This is a wonderful recipe when you have company for breakfast or for next days lunch.

12 organic eggs
3 tablespoons heavy cream

2 tablespoons extra virgin olive oil

1 tablespoon fresh parsley, chopped

1 tablespoon fresh oregano, chopped
1/2 red bell pepper, chopped
1/2 cup mushrooms, chopped
1/2 onion, chopped

1 cup parmigiano cheese
salt and pepper to taste

In a 12" skillet heat olive oil, saute peppers and onions for about 5 minutes add mushrooms and cook 1 minute. Whisk eggs, salt and pepper and milk together in electric mixer for 1 minute, add to pan. Add 1/2 cup cheese, lift egg edges to allow uncooked egg mixture to cook. When the frittata is almost set, sprinkle with remaining cheese and place in 425 degree oven till golden brown about 4 minutes. Slide knife around edge of pan to release frittata, let rest a few minutes. Cut in wedges.


  1. Hmmmm, maybe Easter morning I'll make this one!

  2. Hi LaDue, That a good idea! Thanks

  3. I just made an asparagud fritatta. Always a good standby recipe. Happy Easter you and yours :)

  4. I haven't made a frittata in a while. It's so perfect for lent! I should have made one last month!

  5. Hi Maryann, Look at that we are on the same wave length!! Thank You , Enjoy:)

  6. Hi Michele, I am glad I reminded you of this delicious dish!! Thank You

  7. Oh wow, how did I miss this post? I made nearly the same exact frittata for Easter breakfast and it was such a hit. Lovely flavors.

  8. Hi Bridgett, We seem to do this often, I guess we must be thinking in tune!! Thank You