Italian vegetable fritatta with salami

Yield: 2 servings

Measure Ingredient
2 teaspoons Olive oil
1 small Onion; peeled and finely
\N \N ; chopped
¼ \N Red pepper; deseeded and cut
\N \N ; into 1cm ( 1/2
\N \N ; inch) dice
15 grams Unsalted butter; ( 1/2oz)
2 \N 30 g packs rocket
50 grams Salami Napoli; finely sliced (2oz)
20 grams Macaroni; cooked and
\N \N ; refreshed (3/4oz)
3 larges Size eggs; beaten and strained
\N \N Salt and freshly ground pepper
1 tablespoon Grated parmesan cheese.

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.

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