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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Fratatta Recipe

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This recipe for Fratatta is from Tootsie's Delicacies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
4 - 6 eggs
(just under 1lb) cooked and diced potatoes
4 spring onions
1 small zucchini, cooked and diced (or any left over vegetable can be used)
1/2 cup pancetta (cooked and diced)-optional
4 large mushrooms sliced
2 oz hard or goat's cheese, grated or crumbled (Pecorino Romano)
Salt and pepper to taste
Directions:
Directions:
preheat oven to 375 degrees F.
In a skillet, heat 1 tablespoon of the oil over medium heat and cook the mushrooms until they are golden brown, about 6 to 7 minutes.
Add the potatoes, and cook just until they begin to take on color, about 4 to 5 minutes.
Lightly oil a 9 inch oven proof casserole dish and scatter the potatoes, pancetta, onion and mushrooms and vegetable over the bottom the casserole dish.
In a small bowl, whisk together the eggs, milk, salt, pepper, and other desired seasoning until light and fluffy.
Carefully pour the egg mixture over the potatoes and mushrooms. Break up the cheese and scatter it across the top as well.
Bake until the frittata is golden brown and puffed throughout, about 30 minutes.
Allow to cool 5 minutes, then cut into slices.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Grandma says she just uses the eggs and potatoes because her kids were fussy and wouldn't eat anything else in it. Also use a cast iron pan for the best results!

 

 

 

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