Shifa Score
990
Frittata di Pomodori e Origano
Italian omelette with tomatoes and oregano.220
Calories
(kcal)
45
Glycemic
Index
8
Protein
(gms)
2
Fiber
(gms)
Classification
BREAKFAST
(120)
VEG
(649)
ITALIAN
(112)
2.5k
1m
5.1k
1.9k
Description
Frittata di Pomodori e Origano is an Italian omelette with tomatoes and oregano. Eggs are beaten and mixed with sliced tomatoes and oregano, then cooked until set. It's a savory dish, often enjoyed for breakfast or lunch, offering a blend of fresh, herbal, and egg flavors.
Recipe
Ingredients:
Tomatoes
4
Units
Eggs
6
Units
Onion
1
Unit
Olive oil
2
Tablespoons
Oregano
1
Teaspoon
Salt
0
To tase
Black pepper
0
To tase
Preparation steps:
1. Preheat oven to 375? (190?).
2. Slice tomatoes thinly.
3. Beat eggs in a large bowl.
4. Add salt and pepper to the eggs.
5. Stir in grated Parmesan cheese.
6. Add chopped fresh oregano to the egg mixture.
7. Heat olive oil in an ovenproof skillet over medium heat.
8. Pour egg mixture into the skillet.
9. Arrange tomato slices on top.
10. Cook on stovetop until edges set.
11. Transfer skillet to preheated oven.
12. Bake until frittata is fully set, about 10-15 minutes.
13. Remove from oven and let cool slightly.
14. Slice and serve warm.
