Italian vegetable fritatta with salami
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | small | Onion; peeled and finely |
| ; chopped | ||
| ¼ | Red pepper; deseeded and cut | |
| ; into 1cm ( 1/2 | ||
| ; inch) dice | ||
| 15 | grams | Unsalted butter; ( 1/2oz) |
| 2 | 30 g packs rocket | |
| 50 | grams | Salami Napoli; finely sliced (2oz) |
| 20 | grams | Macaroni; cooked and |
| ; refreshed (3/4oz) | ||
| 3 | larges | Size eggs; beaten and strained |
| Salt and freshly ground pepper | ||
| 1 | tablespoon | Grated parmesan cheese. |
Directions
Heat 1 teaspoon of olive oil in a medium sized frying pan, add the chopped onion and saute for 4-5 minutes over a low heat until soft and golden. Add the diced pepper and continue to cook for a further 4-5 minutes, until soft.
Add the butter to the mixture, stir in the rocket leaves and cook for 2 minutes, or until wilted. Pour the mixture into a large bowl and cool for about 5 minutes.
Add the salami, macaroni and beaten eggs into the bowl and mix well.
Heat the remaining olive oil in a 20cm (8 inch) non-stick frying pan, spoon the mixture in and cook for 6-8 minutes.
Preheat the grill to a moderate heat, sprinkle over the parmesan and place the frying pan under the grill for 2 minutes, or until golden brown.
Remove from the grill, loosen with a palate knife and slide onto a plate, cheese side up and serve either hot or cold.
Converted by MC_Buster.
NOTES : A traditional Italian style omelette with salami and vegetables.Suitable to eat hot or cold.
Converted by MM_Buster v2.0l.