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Frittata
is the Italian equivalent of an omelet. This specialty is
very easy to prepare and is ideal either as a hearty breakfast
served with slices of lightly buttered whole grain toast or
plain bruschetta, or eaten as a delightful light dinner with
a salad and some crusty bread.
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| 1½
tablespoons extra
virgin olive oil |
| ½
onion—finely chopped |
| ½
clove garlic—minced (crushed) |
| ¼
cup green peas |
| ¼
cup corn kernels |
| 4
eggs |
| ½
teaspoon sea salt |
| ¼
teaspoon freshly ground black pepper |
| ½
tablespoon chopped fresh flat-leaf parsley |
| 3
oz (90g) canned tuna in olive oil—drained and flaked |
| ¼
cup grated Parmesan cheese |
HEAT
1 tablespoon of oil in a frying pan over a medium heat and
cook the onion for 3 minutes, stirring occasionally. ADD the
garlic, peas and corn and cook, stirring occasionally, for
another 3 minutes. REMOVE from the heat and mix in the flaked
tuna and allow to cool slightly. WHISK the eggs in a bowl
with the salt, pepper and parsley then mix together with the
tuna and vegetables to combine. HEAT the remaining oil in
the frying pan over a medium heat, then pour in the egg, tuna
and vegetable mixture. COOK the frittata gently over a low
heat, covered, for about 8 minutes. SPRINKLE the top with
cheese and cook under a preheated oven broiler (grill) for
1 minute. CUT the frittata into wedges and serve.
Variations: Prepare the
frittata with 2 thin slices of diced ham in place of the tuna.
Try other vegetables like zucchini (courgette) or red and
green peppers (capsicum).
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