Mixed vegetable omelette or dinner-saving omelette, we put together what we had, potatoes, courgettes, pancetta, onion, sage and grated Parmigiano cheese. Truly yummy even eaten cold, frittata works great either as main dish as well as a starter.
Preparation 10 mins, Cooking 30-35 mins
- Eggs, ideally 4 or even 5
- grated Parmigiano, 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
Mince the sage leaves.
Finely slice the onion and courgette, dice the potato.
Whisk the eggs, add two tablespoons of grated Parmigiano, season with salt and pepper.
Heat 2 tbsp EVOO in a frying pan, brown the onion with the chopped sage and pancetta until crispy, then add the potato chunks, continue cooking for 10 minutes until the potatoes are lightly browned. Then add the courgettes and cook for 20 minutes until cooked.
Next, add whisked eggs to the pan, cover vegetables evenly, turn up the heat, cover with the lid and cook until the mixture starts to brown. Remove the frying pan from the heat, place a plate the same size as the frying pan on it, turn the omelette onto the plate, then slide it back into the frying pan and cook it on the other side, this time without the lid. Ready.