With meat, vegetables, leftovers of pasta and cheese, the omelette is substantial and colorful: check the ingredients you have in the fridge and free your imagination!
You take everything from vegetables to leftovers from the day before: the frittatona and the single plate perfect both when you are in a hurry and you do not have time or desire to cook, whether in the fridge there is little left. Accompanied by amixed salad for example or even eaten in one sandwich, the frittatona saves dinner. How to prepare it? With what you think, there is no limit to the imagination! Here are some ideas.
The frittatona with the boiled meat
If yesterday you prepared the meat for the broth and he advanced it, because today he does not transform it into a beauty omelette? Put it in the mixer together with a green salad and parsley and chop everything very fine. Then add some peas, even frozen, and some cheese cubes you have at home. Beat the eggs (adjust the amount according to the meat and the people you have at the table) and mix all the ingredients. Heat the pan, greased with extra virgin olive oil, and pour the mixture. Cook until both sides of the frittata are golden brown.
The pasta frittatona
Typical of the day of Easter Monday, the pasta omelette it's perfect for any occasion. If you have for example advanced spaghetti, season them to taste, maybe with cubes of ham or speck, add the eggs and cook in a non-stick pan. Not only will it be a consistent single dish, but it will allow you not to waste. You have children who do not like them vegetables? You can also add them in the omelette, for example by sautéing zucchini or diced carrots to mix with pasta.
The omelette with potatoes, ribs, herbs and cheese
After boiling ribs and herbs, sauté in a pan with butter or extra virgin olive oil. Boil the le potatoes already cut into cubes. Mix all the ingredients, add some cheese, such as Emmental or if you want a more decisive taste even the Taleggio, and, after having beaten the eggs, prepare a nice high omelette, choosing a rather small pan.
The omelette with aubergines
Love the lot pasta to the norm? Take a cue for a frittatona! Cut the aubergine into cubes and fry it in a pan. Drain the cubes and place them in a bowl with a generous grated salty ricotta, a spoonful of tomato paste, some freshly chopped basil leaves and beaten eggs. Transfer everything into a lightly greased saucepan and prepare the omelette.
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