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Frittata Recipe


Frittata Recipe

Another rare piece of Italian cuisine joins us today; frittata. We can also call it as Italian omelette. In fact, it is a recipe which does not need a recipe. You can do it with the vegetables that you have or that you like. You don’t have to use what I use. You can even make it with just peppers and tomatoes like Turkish menemen, for example. But I can’t stop without saying that mine is a good combination. If possible, try it once.

I used a cast iron pan for frittata, but any pan that can be used both in the stove and in the oven like solid steel or a pan with a removable handle will be ok.

The consistency of the egg depends entirely on taste. If you like solid, you can keep it in the oven for a long time and wait for the egg to solidify. But if you like it runny, you can cook for a shorter time. While the baking time for each recipe may always change, so the cooking time for this recipe will vary even more according to taste.

Enjoy the recipe…

Frittata Recipe


  • 1 potato, chopped into cubes,
  • 2 handfuls of spinach,
  • 5-6 cherry tomatoes or 1 medium tomato,
  • 2 eggs,
  • 4 tablespoons of heavy cream,
  • 4 tablespoons of olive oil
  • Salt and pepper.


  1. Heat oil in a small skillet pan, add the potatoes and stir fry until tender,
  2. Add the spinach and sauté until withers,
  3. Add the tomatoes and sauté until slightly soften,
  4. Beat eggs, cream, salt and pepper in a separate bowl,
  5. Add the roasted vegetables to the egg mixture and mix them quickly,
  6. Pour the mixture back into the pan bake in the oven pre-heated at 180 C degrees until it reaches to the desired consistency.

Bon Appetit…


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