Italian Baked Omelet - While not a "formal" dish in most Italian households, it is a regular meal consisting of whatever you can find and cook with eggs and cheese. It is the Italian version of "leftovers for breakfast."
Course Breakfast, Brunch
Cuisine Italian
Keyword Culinary 2, Dairy, Eggs
Ingredients
8large or extra-large eggs
2tablespoonhalf and half
1tablespoonextra virgin olive oil or butter
2cupspre-cooked filling
1cupfinely grated cheese
Salt and freshly ground pepper to taste
Instructions
Preheat the oven to 375*F
Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in grated cheese.
In a large, oven-safe saute pan, warm the olive oil or butter over medium heat. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any softer vegetables (like spinach) and meat (like bacon or sausage). Season filling with salt.
Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes, until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give the pan a shimmy.
Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.