Frittata Della Nonna

The Editors
Yield
Makes 8 servings.
Category
Eggs
Meatless
Course
Breakfast & Brunches
Main Dish
Preparation Method
Bake
One-Dish Meal
Sources
User Submitted

“My Nonna (grandmother) made this frittata in Italy for brunch after church, slightly cooled, alongside ricotta toast sprinkled with fresh coffee grounds. You can add any variation of veggies and cheeses; that’s a big reason I love it!” –Recipe author 

[Editor’s note: Yes, you read that right—ricotta toast sprinkled with coffee grounds! This is a breakfast side dish that’s popular in some parts of Italy. We’ve tried it ourselves and it was pleasantly refreshing! Just spread some ricotta on the toast of your choice, then sprinkle with freshly ground coffee.]

Ingredients
9 eggs
splash of milk
2 tablespoons olive oil
1/2 an onion, diced
3 cloves garlic, chopped
1/2 to 3/4 cups chopped vegetables (any combination of fresh vegetables and leafy greens)
salt and freshly ground black pepper, to taste
2 handfuls grated, shredded, or crumbled cheese of your choice
Instructions

Preheat oven to 350°F. Grease a pie plate or an 8x8-inch baking dish.

In a bowl, beat eggs with milk until combined. Set aside.

In a skillet, warm oil over medium heat. Add onions and garlic and cook for 2 to 3 minutes, or until soft. Add vegetables and cook, stirring, until softened. Season with salt and pepper.

Slide vegetables into prepared pie plate, sprinkle cheese on top, and pour eggs evenly over all. Bake for 20 minutes; eggs should be set and firm, but not too dry. Let sit for 10 to 15 minutes before serving.

About The Author

The Old Farmer's Editors

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Comments

Sandra (not verified)

7 years 6 months ago

Do you cook the eggs before you add them to the vegetables?

Thanks for your question, Sandra, and it is a good one. We can see how the phrase “scrambled” would be confusing. No, the eggs should not be cooked before adding to the vegetables. We will reword the ingredients list. Thank you!