One-pot Empty-the-fridge frittata or dinner-saving frittata, is such a great way to put together leftover foods and have a fulfilling meal or brekky in some instances or as sandwich filling. Ours is made with potatoes, courgettes, pancetta, onion, sage and grated Parmesan cheese. Being an empty the fridge recipe, needless to say that some of the doses are based on the amount of food you have at hand.
The Italian Frittata should cook on both sides flipped in the pan. It is not that difficult, you just have to do it quickly without throwing it into orbit.
In the Italian Frittata we usually don’t add milk or cream. Nobody forbids you to do this, however.
Preparation 10 mins, Cooking 30-35 mins
- Eggs, ideally 3 at least
- grated Parmigiano, 1 to 2 tbsp
- Diced pancetta, to taste
- 1 courgette
- 1 potato
- 1 onion
- Sage leaves, 2 to 3
- Salt and Black Pepper, to taste
- EVOO – Extra Virgin Olive Oil, 2 tbsp
Chop the sage leaves.
Slice the onion finely and both the courgette and potato into slices or chunks, not too much big and regular.
Beat the eggs, add a tablespoon of grated Parmigiano – or even two if you have enough, seasoning with salt and pepper.
Heat 2 tbsp of Evoo in a frying pan, brown the onion with the sage and èancetta for about 5 minutes, then add the potatoes, keep cooking for 10 minutes until the potatoes are lightly browned. Add the courgettes and cook for 20 to 25 minutes until the courgettes and potatoes are cooked through.
Now add the beaten eggs covering the vegetables evenly, turn up the heat, cover with the lid and cook until the mixture starts to brown. Remove the pan from the heat, with a plate of the same size as the pan place it on top, flip the frittata onto the plate, then slide it back into the pan and brown the frittata on the other side, no lid this time. Ready.