Cooking for Zo

Serves: 4

Prep Time: 10-15 min.

Cook time: 15-20 min.

Difficulty: 1

The Italian omelet is great for breakfast or lunch. You can fill it with left over pastas, meats, veggies and cheese. This recipe is an upgrade from the traditional Peasant Frittata where you only have eggs, onions and Parmesan cheese. Also since I add so much to my Frittatas I usually make them upside down with the egg on top, this is so I can cook all veggies (and meat if I am using it) through. Enjoy this middle class take of the Frittata!

Ingredients:
4 eggs
1/4 cup white cheddar or Swiss (shredded)
1 tbsp Parmesan Reggiano (gratted)
1/3 cup green onion (diced)
1/2 cup fresh broccoli (diced)
1/2 cup Russet Potatoes (diced)
1/2 cup cooked steak (optional if you have leftovers)
2 cloves garlic
1/2 tsp dried oregano
1/2 tsp dried parsley
kosher salt (to taste)
fresh crack pepper (to taste)
1 1/2 tbsp sweet European butter

Over medium heat melt butter in a 10 inch nonstick pan add onions, broccoli, potatoes and stir frequently while cooking until onions are becoming translucent ( about 7-8 minutes.)

In medium mixing bowl whisk eggs together with seasonings and Parmesan Reggiano. After onions have become translucent pour egg mixture evenly over onion mixture and cook for 6- 7 minutes.

While frittata is cooking on stove stop preheat oven to broil. Spread cheese over frittata and broil 3-4 minutes. Cut into slices and serve this hearty breakfast hot out of the broiler!