Frittata (Italian Style Omelet)
Servings: 1 four-egg omelet
Calories: 497kcal
Ingredients
- 4 large eggs
- 1 tablespoon light olive oil , coconut oil, or cooking fat of choice
- Pinch of sea salt and freshly ground pepper
- 1 ounce grated Parmesan cheese
- 2-4 tablespoons garnishes , cooked and chopped (see below)
Garnishes:
- In the traditional frittata , the addition of cheese and garnishes is optional. If using cheese, Parmesan is the choice de rigueur. Traditional garnish options include onions, sautéed mushrooms or other vegetables, herbs, and rarely meats.
Instructions
- Crack the eggs into a bowl.
- Beat them with a fork until the yolks and whites are blended together.
- Heat the oil in a small skillet (9-10 inches, preferably nonstick) over medium-high heat.
- When hot, gently tilt the pan to swirl around the oil until the bottom is evenly coated.
- Pour in the eggs.
- Sprinkle salt and pepper over the eggs to season them.
- Sprinkle the cheese and garnishes all over the frittata immediately, before the eggs have a chance to set.
- Once the edges begin to set, run a spatula alongside the edge of the frittata to make sure it is loose from the pan.
- Once the frittata has begun to set, there are two options for finishing: flip the frittata or finish it under the broiler. To flip the frittata, place a large plate or lid on top of the pan.
- Carefully hold the lid to the pan (use caution as the skillet is still hot) and invert the skillet so that the frittata is flipped onto the plate/lid.
- Then gently slide it back into the pan and continue to cook until it’s just starting to brown on the bottom.
- A slightly easier method is to place the skillet in the oven under the broiler for 3-4 minutes or until set and just starting to brown.
Nutrition
Calories: 497kcal | Carbohydrates: 2g | Protein: 33g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 679mg | Sodium: 683mg | Potassium: 278mg | Vitamin A: 1195IU | Calcium: 413mg | Iron: 3.3mg