Sliced Frittata Salad

This recipe is unique because it isn't really a regular frittata, and it isn't really pasta, and isn't traditional salad, but still it is sort of a combination of all three. This is good for either a light meal, or a side dish. It is a good summer dish, you can use fresh tomatoes and herbs if you have them.

This recipe comes from the cookbook 320 Italian Recipes.

-6 eggs
-2 Tbsp fresh basil or parsley
-1/4 cups Parmesan
-3 Tbsp olive oil
-salt and pepper

-2 Tbsp olive oil
-1 onion
-14 oz can chopped tomatoes
-1 clove garlic
-4 Tbsp water
-salt and pepper

I've been growing fresh herbs, they are looking pretty good.
Everything I've made has tasted better from using fresh.
Start by making the tomato sauce. Heat the olive oil, and cook the onion. Add the garlic, water, tomatoes, and season with salt and pepper. Cook for about 15 minutes while the frittata cooks.

Beat the eggs, and add Parmesan, chopped herbs, salt and pepper.
Heat olive oil on medium and pour in the mixture.
Once the bottom gets browned, it should slide out of the pan.
flip it over onto a plate, and slide it back into the plan.
I was skeptical, but it worked pretty well flipping with the plate.
Cook for 3-4 more minutes on the other side.
Take off the heat to cool a bit.
Slice into thin strips.
Top the slices with the tomato sauce.
This was something different, but really good. The strips of frittata came out a lot thicker than I thought they would, they were almost like the consistency of bread I thought. The egg went well with the tomato sauce, and would be good as an appetizer to a lot of Italian meals.


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