Frittata is an Italian omelet with fillings. It starts cooking on the stove and finishes in the oven. The fillings can be seasonal, but they usually include cheese, vegetables, or meat. A quick and delicious breakfast for a large company! :)
- 8 eggs, beaten
- sea salt and freshly ground black pepper
- 2 tbsp. butter
- olive oil
- 2 stalks of leeks
- 500 g zucchini (or broccoli)
- a bunch of green basil
Beat the eggs, adding salt and pepper. In a frying pan, melt the butter and combine it with olive oil. Chop the leek (white and pale green parts) and sauté in the pan for a couple of minutes until softened. Add the thinly sliced zucchini and cook for another 5 minutes until golden brown. Stir in the chopped basil leaves and, after 30–40 seconds, pour in the beaten eggs. Cook over low heat, occasionally running a spatula around the edges to prevent the frittata from sticking. Let it cook for 3–5 minutes until partially set.
Transfer the mixture to a baking dish and place it in a preheated oven for another 10 minutes, or until fully cooked.
Beat the eggs, adding salt and pepper. In a frying pan, melt the butter and combine it with olive oil. Chop the leek (white and pale green parts) and sauté in the pan for a couple of minutes until softened. Add the thinly sliced zucchini and cook for another 5 minutes until golden brown. Stir in the chopped basil leaves and, after 30–40 seconds, pour in the beaten eggs. Cook over low heat, occasionally running a spatula around the edges to prevent the frittata from sticking. Let it cook for 3–5 minutes until partially set.
Transfer the mixture to a baking dish and place it in a preheated oven for another 10 minutes, or until fully cooked.
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