Saturday, May 21, 2005



Here's an easy Sunday morning breakfast, lunch or light supper--an Italian omelette or frittata.

You can let your imagination run wild with this. I like to use vegetables and a little bit of pancetta. Here's the recipe for the frittata in the picture:

2 tablespoons olive oil
2 oz. Italian pancetta, chopped
1 clove garlic, minced
1/4 cup onion, minced
1/2 half medium to large red pepper, chopped
3 full cups thoroughly washed baby spinach, wilted
1/2 cup mushrooms of your choice, chopped
3 or 4 slices of fresh mozzerella cheese
4 large eggs, slightly beaten
1/4 cup medium cream
pinch of baking powder
Salt and pepper to taste, and a few spinkles of red pepper flakes
minced fresh herbs for garnish (parsley, mint, thyme, oregano, etc.)

Place the spinach in a saute pan with just the water that clings to the leaves. Cook over medium high heat just until wilted. Set aside.

In an omelette pan, saute pancetta in olive oil until crisp, add garlic and onions and cook until just tender, add peppers and mushrooms until cooked soft. Add the wilted spinach. Add cream and baking powder to beaten eggs and pour over the vegetables. Place slices of mozzerella cheese on top and let the frittata cook over medium low heat until the eggs begin to set. Take the saute pan and put under broiler and finish cooking the frittata until the cheese bubbles and browns a bit. Remove from broiler. Sprinkle with minced herbs. Let cool a minute and serve in wedges.

The frittata can be served warm or cold. Serve with crusty bread and salad for lunch or a light supper.

This looks great, but what's pancetta? My son would enjoy making a "fancy" omelet like this.

Pancetta is cured Italian bacon. If it is not available, regular bacon will do.

Actually, this is not such a fancy omelette. You don't have to fold it over to serve it!
That's the beauty of it!

I see LM hasn't "infected" your blog yet. He hit mine yesterday. Beware of trolls. LOL
Looks good. I might try this one shortly, I'll post a picture.
This looks great! Ann
That really does look good, may make one for lunch tommorrow.

tshsmom-I'm happy to share, but don't tell Courtney, she'll be very jealous!
Interesting. What does the baking soda so?
Actually, it's baking powder. And a pinch of it helps to make the frittata puffy.
Thanks for that - I adde some to an omlette I made last night, and it does indeed make for a nice fluffy texture. Good tip!
I never tried baking soda. I just use a whisk to beat the eggs until they're foamy. I find that the more I beat them, the fluffier and lighter the fritata is.

I like the pancetta ingredient. It would add a nice salty/savory component to it.
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