Fine frittata with summer vegetables

Name: Fine frittata with summer vegetables
Ingredients: We need: fresh eggs (I always use organic farm eggs); half an eggplant chopped into cubes; a stalk of celery chopped into cubes; 2 small tomatoes sliced into rounds; salt; pepper; herbs to taste; a little olive oil.

Appetizers - Fine frittata with summer vegetables by Felicia G. - Recipia

Fine Summer Vegetable Frittata When I want something quick but don't feel like making a simple omelet, I whip up this fine frittata with eggplant, celery, and tomatoes. It's different from the classic Italian frittata, which is thicker and packed with various vegetables or potatoes, cut into large portions. This version is made with just two eggs, no potatoes, and remains thin, light, and fluffy. The tomatoes are added at the end, so they are only lightly cooked, not mushy and watery. Quick Info Total time: not specified; preparation is brief Preparation time: not specified Cooking time: 2-3 minutes after adding the eggs on low heat, plus the time needed to sauté the vegetables Servings: about 1 serving Difficulty: easy Recipe type: breakfast, brunch, light lunch, or dinner Ingredients 2 fresh eggs, preferably organic farm eggs Half an eggplant, diced One stalk of celery, diced 2 small tomatoes, sliced A little olive oil Coarse sea salt, to taste Pepper, to taste Fresh basil or other herbs, to taste For this recipe, I use coarse sea salt at the beginning of cooking. It has a more intense flavor and pairs well with the vegetables. I save fine salt for adjusting the seasoning at the end, if needed. Preparation Method 1. Prepare the vegetables Dice the eggplant, chop the celery into small pieces, and slice the tomatoes. It's helpful to have all the vegetables prepped before you start since the tomatoes are added when the other vegetables are almost done. 2. Sauté the eggplant and celery Heat a little olive oil in a skillet and add the eggplant and celery. Sprinkle with coarse sea salt and pepper, then cook the vegetables until they start to soften. The eggplant absorbs oil quite quickly, so it's better to start with a little. If needed, you can add more later, but without overdoing it. The vegetables should be cooked, not drowned in oil. 3. Add the tomatoes When the eggplant and celery are nearly done, place the tomato slices on top of the vegetables or amongst them. Cook them for just a moment. I like the tomatoes to remain almost raw, with their shape and freshness, which is why I don't add them at the beginning. 4. Prepare the eggs Beat the two eggs well in a bowl. Add a little olive oil, salt, and pepper, then mix until the composition is smooth. 5. Pour the eggs over the vegetables Pour the beaten eggs over the vegetables in the skillet and distribute them as evenly as possible. Cover the skillet with a lid and let the frittata rise slowly over low heat for 2-3 minutes. Low heat is important here. The frittata should cook slowly and remain fluffy without browning aggressively on the bottom. The time is short, so it's good to keep an eye on it. 6. Finish with herbs When the eggs are set, turn off the heat and add fresh basil or your favorite herbs. Taste and, if necessary, adjust the salt at the end with a little fine salt. Why I make this recipe often It's a simple recipe for moments when I want a warm meal but don't want to cook complicated dishes. Two eggs are enough for a small frittata, and the vegetables add volume and flavor without the need for potatoes. I've made it several times precisely because it comes together quickly and can be served at any time of the day. I particularly enjoy the contrast between the fluffy eggs, soft eggplant, slightly crunchy celery, and the tomatoes added at the end. It's not a thick frittata cut into large cubes, but a thin one, perfect for a single serving. Tips Use a skillet where the vegetables can be spread out in as even a layer as possible. In a too-narrow skillet, the frittata will come out thicker, while in a very wide one, it may become too thin. Don't cook the tomatoes from the start. They release water and lose their texture quickly. Added at the end, they remain firmer and fresher. Don't leave the eggs on the heat too long. After 2-3 minutes, check if they are set. The frittata continues to firm up a bit even after you turn off the heat. Season the eggplant and celery during cooking, then check the taste at the end. The basil should be added after turning off the heat to preserve its aroma better. Coarse sea salt is used for the initial seasoning. If the dish needs more salt after cooking, you can use a little fine salt for adjustment. Substitutions Fresh basil can be replaced with other herbs you have on hand. The recipe allows for the use of your favorite herbs, so the choice depends on your taste. Celery can be omitted only if you don't have it, but it adds a slightly crunchy texture and complements the eggplant and tomatoes well. Since the recipe has few ingredients, any substitution significantly changes the final result. Instead of coarse sea salt, you can use another cooking salt, but the recommendation remains the same: fine salt is more suitable for adjusting the taste at the end than for initial seasoning. Variations You can change the herbs from one preparation to another while keeping the same base of eggs, eggplant, celery, and tomatoes. To maintain the original idea of the recipe, avoid adding too many vegetables or potatoes. This is a small and fine frittata, without potatoes, inspired by the Montignac principles mentioned in the recipe. If you prefer the tomatoes more cooked, you can leave them a bit longer before pouring in the eggs. However, the initial texture of the dish is achieved when the tomatoes are added almost at the end and remain nearly raw. Serving Ideas Serve the frittata immediately, topped with fresh basil. It's suitable for breakfast, brunch, lunch, or a light dinner. It can be placed directly on a plate and eaten as is. No complicated sides are needed, as the vegetables are already included in the dish. Frequently Asked Questions How thick should this frittata be? It's a fine frittata made from two eggs, not the thick Italian version that is 2-4 cm. The final thickness also depends on the size of the skillet, but the idea is to keep it thin and light. Why are the tomatoes added at the end? The tomatoes are added at the end to remain almost raw. If cooked from the start, they soften more, release water, and can make the mixture too wet. Can I use other herbs instead of basil? Yes. The recipe allows for the use of your favorite herbs. Fresh basil is the choice used here, but it can be swapped out based on your taste. Why is the frittata cooked with a lid? The lid helps the eggs set and rise slowly over low heat. This way, the frittata cooks in a short time without needing to be flipped. Is this recipe suitable for Montignac principles? The presented version does not contain potatoes and uses eggs and vegetables. Strict adherence to a diet depends on the rules followed by each individual. Nutritional Values The values are estimates for the entire recipe and vary based on the amount of olive oil, the size of the eggs, and the size of the vegetables. Calories: approximately 220-350 kcal Protein: approximately 14-17 g Fat: approximately 15-25 g Carbohydrates: approximately 15-22 g Fiber: approximately 5-8 g The greatest variation comes from the olive oil and the size of the eggplants and tomatoes. The eggs provide most of the protein, while the vegetables contribute fiber and carbohydrates in moderate amounts. Storage and Reheating The frittata is best enjoyed immediately after preparation when the eggs are still fluffy, and the tomatoes retain their texture. The recipe is small and is best suited for on-the-spot consumption, not for preparing multiple servings in advance. If there is a leftover portion, store it in the refrigerator and consume it as soon as possible. When reheating, the texture of the eggs may become firmer, and the tomatoes may release more water. For this reason, the summer vegetable frittata is best served freshly made.

Fine frittata with summer vegetables

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