Ingredients for Frittata Italian Omelet
- 6 large eggs
- 2% Low Fat Milk
- 1/4 cup finely chopped onion
- Parmesan Cheese
- 2 tablespoons chopped fresh parsley
- Light Olive Oil
- Salt And Pepper
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How to Make Frittata Italian Omelet
- Whisk eggs and milk together in a bowl until light and frothy.
- Stir in the grated cheese, chopped onion, parsley, salt, and pepper.
- Heat the olive oil in an 8-inch oven-safe skillet (cast iron is ideal) over medium heat.
- Pour the egg mixture into the heated skillet. Reduce heat to low as the edges begin to set.
- Gently push the cooked edges of the frittata towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.
- Continue to cook, gently tilting the pan as needed, until the eggs are mostly set but the top is still slightly wet.
- Increase heat to medium-low and cook for 1-2 minutes, or until the bottom is lightly browned.
- If desired, you can broil the frittata for 1-2 minutes to finish browning the top. Watch closely to avoid burning.
- Carefully loosen the edges of the frittata with a spatula before sliding it onto a plate or serving directly from the skillet.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
7g
Fat
29g
Carbs
1g
