frittata_top.jpg (14785 bytes)FRITATTA PER PRIMA COLAZIONE (Breakfast Fritatta)


1 Sm. Tomato - San Marzano or Roma - sliced into rounds
1 Sm. Tomato - Yellow - sliced into rounds
2 Slices Onion - Yellow - chopped fine
4 Lg. Eggs or 1 Package of egg subsitutes
12 Sm. Fontina cheese pieces - or similar mild melting cheese


Sauté the tomatoes and onions together in 2-3 Tbl of extra virgin olive oil in an 8 in. Teflon coated frypan. Use the medium high setting on the burner. Add the egg substitutes, or beaten eggs, stir once quickly, then place the cheese pieces evenly over the top of the fritatta. Cook on medium high for 5 minutes. After 3 minutes or so, Use the end of a spatula to lift the edge of the mixture, and tip the pan to pour uncooked mixture under the cooked or set eggs. This will hasten the cooking.

Oil a platter larger than the frypan. Turn the fritatta out of the pan onto the platter, then slide the fritatta back into the pan to cook the second side. Cook for 3-4 minutes, or until browned. Remove from the pan by turning over onto a clean platter. Serve hot with toasted Ciabatta or Pane Pugliese, and Cappuccino or Cafe Latte.

NOTA BENE - Any leftover fritatta is just as good the next day, hot or cold, for an appetizer or snack.

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Last updated on: 06/03/99 12:51:20 AM