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Classic Italian omelet. The main ingredient here is not the egg, but large-sliced vegetables, that is why they should be a lot. The egg only fixes the structure. It turns to a volume, relief and beautiful dish. At first, Frittata is fried in a frying pan and then is sent to the oven – so the middle part is also cooked, and the edges herewith are not over-dried. If there is no oven, tightly cover the frying pan with a lid, and reduce the heat. There are many types of Frittata. Even pasta is added to it in Naples.
🥄 RECIPE 🔪
INGREDIENTS
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6 pcs eggs
3 bell pepper
1 head red onion
30 gr parsley
300 gr broccoli
½ piece lemon
60 ml olive oil
2 cloves garlic
30 g of butter
¼ tsp Nutmeg
½ tsp paprika
1 tsp salt
Cooking:
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1. Mix eggs with salt, ground nutmeg, and paprika.
2. Chop the curd of broccoli, peel the pepper and cut into thin strips. Cut the onion into thin semicircles.
3. Finely chop garlic and parsley, mix them with lemon juice and olive oil.
4. Fry the chopped onion in the butter until tender, add broccoli, fry for a minute, after which add pepper, fry one more minute, add the parsley with garlic and lemon juice after a minute, and pour eggs after 30 seconds.
5. When eggs start to set, sent the pan to the oven heated at 356˚F (180˚C) for 7-10 min. Serve, add salt, pepper and sprinkle with leaves of thyme.
Frittata – Italian type of omelet. Most often frittatas are quite lush, stuffed with all stuffings, and they are not fried only in a frying pan, but also are cooked in the oven.
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