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Classic Frittata

A traditional Italian breakfast, done right. The frittata hails from sunny Italy, where it's usually made in the morning — think of it as an Italian-style omelet: a mix of vegetables set with eggs. The filling can be almost anything you like (it's a wonderfully creative dish), and this version leans on potatoes and fragrant fresh herbs.

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Frittata classic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 6 g
Fats 54 % 13 g
Carbohydrates 21 % 5 g
162 kcal
GI: 100 / 0 / 0
    1. Start with the ingredients that need prep: wash and peel the potatoes, then slice them into thin rounds; peel the shallots and slice them thinly however you like, into rounds or half-moons; rinse and pat dry your choice of fresh herbs (rosemary and thyme are great here, but the more familiar parsley or dill work too), then chop them fine. Set aside a few sprigs to garnish the finished dish. 2. Preheat the oven to 350°F (180°C), since a frittata is traditionally started on the stovetop and finished in the oven. 3. Put the potato rounds in a saucepan, add enough water to cover them completely, and set over medium heat. Once it boils, lower to a gentle simmer and cook the potatoes for 5 minutes; don't forget to lightly salt the water. When the time is up, take the pan off the heat, drain, and set the potatoes aside. 4. Set a medium skillet over medium heat, add the olive oil, and let it get good and hot. Add the sliced shallots and chopped herbs along with the par-cooked potato rounds. Stir and cook everything together for 3-4 minutes, seasoning with salt as you go. By now the potatoes should be tender and the shallots soft, translucent, and lightly golden. Stir now and then. 5. Crack the eggs (washed and patted dry) into a bowl and beat them with a fork; season with ground black pepper and salt to taste, then pour in the milk. Pour this mixture over the shallots and potatoes in the skillet. 6. Cook the frittata for about 5 minutes, easing the edges with a wooden spatula and raising the heat a little. 7. Now slide the skillet into the oven for 2-3 minutes. The frittata is ready to serve — garnish with fresh herbs and dig in!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Jacket potatoes - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat - 64  kcal/100g
  • Milk 3.2% fat - 60  kcal/100g
  • Milk 1.5% fat - 47  kcal/100g
  • Concentrated milk 7.5% fat - 140  kcal/100g
  • Milk 2.5% fat - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Shallots - 72  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Herb mix - 259  kcal/100g

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