Frittata-Italian omelette with fillings. We start cooking on the stove, and end in the oven. Fillings can be seasonal, but as a rule it is cottage cheese, vegetables, meat. Quick delicious breakfast for a large company:)
- 8 eggs, beaten
- sea salt and freshly ground black pepper
- 2 tbsp. l butter
- olive oil
- 2 stalks of leeks
- 500 g zucchini (zucchini or broccoli)
- bunch of green basil
Beat eggs, salt and pepper. In a frying pan, melt the butter, mix with olive. Chop the leeks (white and pale green parts), fry in a pan for a couple of minutes until softened. Add the thinly sliced zucchini and fry for another 5 minutes until golden brown. Add the chopped basil leaves and after 30-40 seconds, pour the eggs.
On low heat, periodically running a spatula around the edges so that the frittata does not stick, cook for 3-5 minutes. Transfer the mixture to a baking dish. Then put in the preheated oven for another 10 minutes.
Beat eggs, salt and pepper. In a frying pan, melt the butter, mix with olive. Chop the leeks (white and pale green parts), fry in a pan for a couple of minutes until softened. Add the thinly sliced zucchini and fry for another 5 minutes until golden brown. Add the chopped basil leaves and after 30-40 seconds, pour the eggs.
On low heat, periodically running a spatula around the edges so that the frittata does not stick, cook for 3-5 minutes. Transfer the mixture to a baking dish. Then put in the preheated oven for another 10 minutes.
