Italian
Vegetable Frittata
by Fabrizio Sepe · 119K subscribers on YouTube
A quick and light baked vegetable frittata made with leftover vegetables. Perfect as a main dish, appetizer, or aperitif. Gluten-free and can be made dairy-free by omitting the milk.
- Cook
- 25 min
- Difficulty
- easy
Ingredients
11 items- Onion
- Extra Virgin Olive Oil
- Boiled Potato
- Broccoli
- SpinachDrain well if using boiled spinach
- CarrotsPreviously sautéed with onion
- PumpkinPreviously sautéed in a pan
- Egg
- SaltA pinch
- Black PepperSome freshly ground
- Milk(optional) — Can be omitted for lactose intolerance
Method
- Sauté the onion in a non-stick pan with a drizzle of extra virgin olive oil.
- Add the boiled leftover vegetables (potato, broccoli, spinach, carrots, pumpkin) and cook for 2-3 minutes, stirring to combine.
- In a bowl, crack the eggs, add a pinch of salt, some pepper, and a splash of milk. Lightly whisk.
- Add the warm vegetables to the egg mixture and stir to combine.
- Grease a non-stick baking dish with a drizzle of oil and pour in the mixture.
- Bake in a preheated fan oven at 180°C (350°F) for 20-25 minutes until set and golden.
- Let it cool slightly before serving. Can be eaten as a main, side, or cut into small pieces for an aperitif.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
