A frittata is an omelette of Italian origin. It's a quick, easy supper or brunch dish and a traditional way to use up cooked vegetables, pasta or meat. Serve with sliced ripe Ontario greenhouse tomatoes and crusty bread.
- 1 tbsp (15 mL) vegetable oil
- 1 Ontario Onion, chopped
- 1 clove Ontario Garlic, minced
- 2 cups (500 mL) cooked diced Ontario Potatoes (about 3 medium, 1 lb/500 g)
- 6 Ontario Eggs
- 1/4 tsp (1 mL) salt
- 1/8 tsp (0.5 mL) pepper
- 1/2 cup (125 mL) diced cooked Ontario Chicken
- 1 cup (250 mL) shredded old Ontario Cheddar Cheese
- 1 small Ontario Greenhouse Tomato, diced
- Fresh Ontario Parsley
In large nonstick ovenproof skillet, heat oil over medium-high heat. Add onion and garlic; cook until lightly softened, about 3 minutes. Add potatoes; cook for 2 to 3 minutes.
In small bowl, beat eggs with salt and pepper; stir in chicken and three-quarters of the cheese. Add to skillet; reduce heat to medium and cook until bottom is brown and crusty, about 5 minutes, occasionally lifting edges so uncooked eggs can flow underneath. (If skillet handle is not ovenproof, wrap in foil.)
Sprinkle half of remaining cheese over frittata; top with tomatoes and remainder of cheese. Broil until eggs are set and cheese is melted, 1 to 2 minutes. Cut into wedges to serve. Garnish with parsley.
Tip: If you don't have cooked potatoes, scrub raw potatoes, pierce well and microwave at High until almost cooked, 6 to 8 minutes. Cool slightly, then dice (leave skin on for added fibre).
- PROTEIN: 22.0 grams
- FAT: 22.5 grams
- CARBOHYDRATE: 22.5 grams
- CALORIES: 381