Italian
Frittata with Vegetables and Scamorza
by Manu Food · 60K subscribers on YouTube
A delicious oven-baked frittata with mixed vegetables and melted scamorza cheese, crispy on the bottom and soft on top.
- Difficulty
- easy
Ingredients
7 items- Verdure MisteUse any vegetables of your choice, cut into small cubes (e.g., zucchini, bell peppers, carrots)
- Extra Virgin Olive OilA good drizzle
- SaltA pinch
- EggsAbout 4-6 eggs, depending on size
- Black PepperFreshly ground, to taste
- Parmigiano ReggianoGrated, to taste
- ScamorzaSlices (affumicata or dolce)
Method
- Cut the vegetables into small cubes.
- Place the vegetables in a pie dish, add a drizzle of olive oil and a pinch of salt, and mix well.
- Bake at 180°C for about 30 minutes, stirring occasionally, until the vegetables are tender and slightly wilted.
- Crack the eggs into a bowl, season with salt and freshly ground black pepper, add grated Parmigiano Reggiano, and beat with a fork.
- Add the cooked vegetables to the egg mixture and stir to combine.
- Heat a layer of olive oil in a non-stick pan over low heat. Pour in the egg-vegetable mixture and spread it evenly.
- Cover with a lid and cook over very low heat until the top is set and the bottom is golden and crispy (do not flip).
- Place slices of scamorza cheese on top, cover again, and cook until the cheese is melted.
- Serve hot directly from the pan.
