The frittata is a specialty of the Italian cuisine which can be broadly defined as something similar to an omelette, as we know it in our country, but which admits, as usual in this type of preparation, a multitude of ingredients being Very versatile and allowing our culinary imagination to fly. This four-cheese frittata unites the flavor of some of the most famous Italian cheeses, with the delicacy of egg set little by little in the oven.
The frittata, regardless of Italy its country of origin, is very popular today also in the United States, where the attempt for the triumph of healthy food has made it famous, because a large number of ingredients can be added low calorie, such as vegetables and greens. Also in France it has made its niche, especially in bistros and cafes, served as a quick dish.
We will start by preheating the oven with grill to about 190ºC. Then beat the eggs, add the milk, add salt and pepper and the two tablespoons of chopped parsley. Integrate all the ingredients well.
Chop the cheeses into rather small pieces, except parmesan that we will leave it to sprinkle on top. Add to the egg shake and mix well. In a non-stick pan and let it be oven resistant, melt the 15 g of butter.
Set for 3 or 4 minutes frittata until we see that the egg begins to separate from the edge of the pan. Then add the grated Parmesan all over the surface and put it in the oven with grill to grill for 15 minutes, until it is completely set and the surface is golden brown.
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With what to accompany the frittata
This four cheese frittata makes one dinner as a single dish accompanied with a salad and yes, with some good slices of village bread, if possible. It replaces the classic potato omelette for a day that we want to vary and it is also much faster and easier to make.
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