Insalata di Frittata

Insalata di Frittata is a delightful Italian salad that combines the heartiness of a frittata with the freshness of seasonal vegetables. This dish is perfect for a light lunch or as a stunning appetizer, showcasing the vibrant flavors of Italy.

Ingredients

• Eggs - 4 large
• Zucchini - 100 grams, diced
• Bell pepper (red or yellow) - 100 grams, diced
• Cherry tomatoes - 100 grams, halved
• Red onion - 50 grams, thinly sliced
• Fresh basil - 10 grams, chopped
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Balsamic vinegar - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, whisk together the eggs, salt, and black pepper until well combined.
3. In an oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced zucchini and bell pepper, sautéing for about 5 minutes until slightly softened.
4. Add the cherry tomatoes and red onion to the skillet, cooking for an additional 2-3 minutes.
5. Pour the beaten eggs over the vegetables, stirring gently to combine. Cook for 2 minutes on the stovetop until the edges begin to set.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
7. Remove the frittata from the oven and let it cool slightly before slicing it into wedges.
8. In a serving bowl, combine the frittata wedges with fresh basil and drizzle with the remaining olive oil and balsamic vinegar.
9. Serve the Insalata di Frittata warm or at room temperature.

Nutrition

• Calories: 280
• Protein: 18 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 280 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in protein from the eggs, supporting muscle health.
• Contains a variety of vegetables, providing essential vitamins and minerals.

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