Oven-Baked Frittata is an excellent fuss-less alternative to the pan-fried one.
Serves 4, Preparation 10 mins, Cooking 30-35 mins
- 6 eggs
- 1 small onion, to slice
- 2 medium-large tomatoes or 7-8 cherry tomatoes, to slice
- 2 small-sized potatoes
- salt and ground black pepper, to taste
- a sprig of chopped parsley
- 2 tablespoons grated Parmigiano cheese
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
Preheat the oven to 180°.
In a bowl, beat the eggs vigorously with a pinch of salt. As soon as they become frothy, add the grated Parmigiano, a few slices of tomato – keeping some aside for final garnishing – the chopped parsley and mix.
Slice finely the onion. Cut the potatoes into slices or cubes. Heat 2 tablespoons of EVOO in a non-stick frying pan, stir-fry the onion and brown the potatoes over medium flame. Season with salt and pepper to taste and lower the heat.
Add to the egg/tomato mixture and stir.
Pour the mixture into a lightly oiled non-stick baking tin, add some slices of tomatoes to garnish, bake in a static oven about 30 minutes. Remove from the oven and leave to cool slightly.