Name: Lettuce Frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 to 6 servings
Ingredients: 1 medium onion, chopped; 1 clove garlic, chopped; 60 ml (1/4 cup) olive oil; 750 ml to 1 litre (3 to 4 cups) shredded romaine lettuce, lightly packed; 8 eggs; 250 ml (1 cup) grated Parmigiano Reggiano cheese; Salt and pepper

Ingredients

- 1 medium onion, chopped
- 1 clove garlic, chopped
- 60 ml (1/4 cup) olive oil
- 750 ml to 1 litre (3 to 4 cups) shredded romaine lettuce, lightly packed
- 8 eggs
- 250 ml (1 cup) grated Parmigiano Reggiano cheese
- Salt and pepper

Preparation

- With the rack in the upper third of the oven, preheat the oven’s broiler.
- In an ovenproof 23 cm (9-inch) non-stick skillet, brown the onion and garlic in 30 ml (2 tbsp) of the oil. Let cool in a bowl. In the same skillet, soften the lettuce. Transfer to a plate.
- Whisk the eggs and Parmesan into the onion mixture. Season with salt and pepper. Set aside.
- In the same skillet, heat the remaining oil (30 ml / 2 tbsp). Fill with the egg mixture. Cook over medium heat, stirring gently with a spatula for about 30 seconds. Spread the wilted lettuce over the entire surface. Cook for about 5 minutes or until the edges of the frittata begin to brown.
- Transfer to the oven, and finish cooking for about 5 minutes or until the top of the frittata is set and golden brown.
- Serve the frittata hot or warm.

Lettuce Frittata

Categories

Ingredients

Preparation

Personal Note