Tue. Nov 12th, 2024

Original breakfast: making an Italian omelette Frittata

Original breakfast: making an Italian omelet Frittata

Frittata/Shutterstock

Fritata is an Italian omelet, which is prepared with fillings of cheese, vegetables, sausage or meat It is usually cooked on the stove, then cooked in the oven. Neapolitan frittata is often prepared using pasta.

Chef Olga Ryabenko posted the details of the preparation on her page.

This is an ideal breakfast choice for the whole family. Easy to prepare and extremely tasty.

This omelet conquers hearts with its bright appearance and richness of flavors. And it will definitely make your morning special, – writes Ryabenko.

Ingredients:

  • Bacon – 120 g;
  • Sweet pepper – 1 pc;
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    • Green onions – 4-5 pieces;
    • Asparagus beans – 100 g;
    • Eggs – 7 pc;
    • Parmesan – 100 g;
    • Soft mozzarella – 1 piece;
    • Salt, pepper;
    • Fresh basil – 2-3 sprigs.

    Method of preparation:

    1. Cut bacon into small pieces and fry.

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    2. Add sweet pepper cut into strips. Fry for 5 minutes.

    3. Add asparagus beans, green onions and basil and fry for another 2 minutes.

    4. Beat the eggs. Add salt, pepper and grated parmesan.

    5. Pour the eggs into the vegetables.

    6. Cut mozzarella into slices and lay out.

    7. Sprinkle with parmesan and place in the oven for 15 minutes at 180°.

    View this post on Instagram

    Post shared by Olga Ryabenko | Master Chef | World Cuisine | Recipes for Kids (@olga_riabenko_)

    Important: use a pan that is suitable for use in the oven!

Natasha Kumar

By Natasha Kumar

Natasha Kumar has been a reporter on the news desk since 2018. Before that she wrote about young adolescence and family dynamics for Styles and was the legal affairs correspondent for the Metro desk. Before joining The Times Hub, Natasha Kumar worked as a staff writer at the Village Voice and a freelancer for Newsday, The Wall Street Journal, GQ and Mirabella. To get in touch, contact me through my natasha@thetimeshub.in 1-800-268-7116

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