Baked Frittata
4 people
50'
medium difficulty
INGREDIENTS
10 Eggs
3 tablespoons Grated Parmesan cheese
150gr Ricotta
6 leaves Basil
2 Yellow bell peppers
1/2 Zucchini
1 Leek
Procedure
STEP 01
Slice the leek into rings and dice the zucchini. In a pan, cook the leek and zucchini for 10 minutes with a pinch of salt, a grind of pepper, and a splash of water. Once ready, set them aside.
STEP 02
In a bowl, beat the eggs with the Parmesan, a pinch of salt, and a grind of pepper.
STEP 03
Add the sautéed leek and zucchini and the basil torn by hand to the egg mixture.
Slice the leek into rings and dice the zucchini. In a pan, cook the leek and zucchini for 10 minutes with a pinch of salt, a grind of pepper, and a splash of water. Once ready, set them aside.
STEP 02
In a bowl, beat the eggs with the Parmesan, a pinch of salt, and a grind of pepper.
STEP 03
Add the sautéed leek and zucchini and the basil torn by hand to the egg mixture.
STEP 04
Grease the baking pan with a drizzle of oil and pour in the egg and zucchini mixture.
STEP 05
Dot the top with spoonfuls of ricotta and bake in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 20-25 minutes.
STEP 06
Remove the frittata from the oven and serve it at the dinner table, or cut it into cubes and enjoy it during an appetizer with friends.
Grease the baking pan with a drizzle of oil and pour in the egg and zucchini mixture.
STEP 05
Dot the top with spoonfuls of ricotta and bake in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 20-25 minutes.
STEP 06
Remove the frittata from the oven and serve it at the dinner table, or cut it into cubes and enjoy it during an appetizer with friends.
Product used
In partnership with
LA VONGOLA VERACE
My name is Virginia Fabbri, also known as LaVongolaVerace, and I am a food blogger. My passion for cooking began in childhood when I used to make fresh pasta, especially cappelletti, with my grandmothers (I would always sneak some of the filling to eat!). As I grew up, I began to study and learn more, to the point that my mom no longer knows where to put all the cookbooks I have at home! My cooking definitely harks back to tradition, but I always try to add something new, without overworking the ingredients: my motto is 'less is more!
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