A Frittata can be made with an assortment of ingredients; mushrooms, broccoli, cauliflower, or zucchini. For a heartier main course preparation, ground sausage, bacon or potatoes can be included. To make a frittata, beaten eggs are cooked briefly in a hot skillet along with other ingredients like onions, spinach, bacon and/or potatoes, and then topped with cheese and finished in the oven.
The Castello provided the bounty for this frittata. The royal chickens supplied the organic free range eggs. From the castle garden; zucchini, red and yellow pepper and serrano chili peppers.
♦ In medium size bowl, using a fork, blend together 4 – 6 eggs, grated Parmesan, 1/2 tsp pepper, and 1/4 tsp salt.
♦ Heat 12-inch non-stick, oven safe saute pan over medium high heat.
♦ Add butter to pan and melt. Add frittata contents. Pour egg mixture into pan and stir with rubber spatula.
♦ Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.
♦ Sprinkle with parsley and additional grated parm.
♦ Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.