Contemporary Frittata
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Serves: 4
 
Ingredients
  • 100 gr carrots, clean and cut into slices
  • 100 gr fresh / frozen spinach leaves
  • 100 gr broccoli or cauliflower or romanesco florets and their smallest leaves
  • 100 gr / 8 pieces of cherry tomatoes
  • half medium onion cut into rings
  • 6 eggs
  • 3 tablespoons plain yogurt (or vegetable yogurt if preferred)
  • 3 tablespoons ricotta (optional)
  • Salt and black pepper
Instructions
  1. Thoroughly clean the carrots and cut the broccoli into small florets. Prepare the steam cooker with mineral water.
  2. Place the carrots cut into ⅓ inch slices on the tray and steam. After 5 minutes add the florets / broccoli leaves. Steam 5 minutes more. Total carrot: 10 minutes. Total broccoli: 5 minutes steaming.
  3. Immediately chill in a bowl with ice water, strain and set aside,
  4. Beat the six eggs with half a tablespoon of salt and the yogurt. Add the crumbled ricotta and mix.
  5. In the same container add the vegetables (carrot, broccoli, onion rings, spinach) keeping several pieces of each to decorate the frittata.
  6. Pour the mixture into a 9 inch/ 24 cm diameter baking pan.
  7. Distribute the reserved vegetables to decorate on the surface harmoniously and add the cherry tomatoes cut in half.
  8. Bake for 20 min at 350F/180 C.
  9. Grind black pepper on top and serve.
Culinary Tips
Frittata can be made with all kinds of vegetables. The key is to keep a certain balance of flavors. onion, carrot and tomato are a good base to which we can add a type of green leaf (spinach, kale, arugula) and a cabbage (broccoli, cauliflower, Chinese cabbage, etc.). It blends very well with peppers, zucchini, eggplant, squash, etc., etc.

Experiment with your own variations, always keeping in mind that textured vegetables (carrots, zucchini, eggplants, etc.) must be cooked beforehand and left al dente (steaming preferably).

We steam them because they do not need salt and result al dente. Remember to chill them in ice water right after cooking.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/contemporary-frittata/