How to Make an Italian Omelette: Chefs from Southern Europe Have Come Up with Something Really Interesting
Tired of the usual omelette? Then try making an Italian version of this popular breakfast.
The dish called "frittata" is quite popular not only in Italy, but also abroad.
And there is nothing surprising about this: southern European chefs have come up with a truly appetizing and satisfying dish.
In its appearance (and taste), frittata resembles another Italian dish - pizza.
At the same time, an Italian omelette is much easier and faster to prepare: there is no “fussing” with the dough.
An expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova reminded us of an interesting dish.
Italian Omelette Recipe
The main difference between frittata and other omelette options is that it is “double” cooked: the dish must be both fried and baked.
In addition, a very interesting filling is used.
So, the preparation of the Italian omelet begins with slicing the cherry tomatoes. Six pieces will be quite enough. Cut each fruit in half and place the resulting halves on a paper napkin. You need to make sure that the tomatoes get rid of excess liquid.
Next, you need to peel one bell pepper and cut it into large cubes.
After this, you need to prepare the egg-milk-cheese mixture: break 4 eggs into a deep container, add half a glass of milk, salt the resulting base and mix it thoroughly.
Once you have the mixture, add about 70 grams of grated cheese to it.
For a classic frittata, all the ingredients are prepared. If desired, you can also use fried champignons. Or sliced sausage.
Take a frying pan, pour some vegetable oil into it, put in the previously chopped vegetables (as well as mushrooms/sausage) and pour the egg-milk-cheese mixture over these ingredients.
Heat the dish in a frying pan until the top of the food is set.
After that, put the dish in the oven for 10 minutes. The frittata should be baked at a temperature of 200 degrees.
