Fio's Flying Machine Frittata
A light yet substantial breakfast or brunch item, perfect for a young, ambitious aircraft designer. This Italian-style omelet is packed with fresh vegetables and herbs, offering a burst of flavor and energy for a day of innovation and daring escapes.
Directions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined and slightly foamy.
- 3
Heat the olive oil in a 10-inch oven-safe non-stick skillet over medium heat.
- 4
Add the bell pepper, zucchini, and red onion to the skillet. Sauté for 5-7 minutes, until the vegetables are tender-crisp.
- 5
Reduce the heat to low. Pour the egg mixture evenly over the sautéed vegetables in the skillet.
- 6
Sprinkle the fresh parsley, chives, soft fresh goat cheese, and grated hard Italian cheese over the egg mixture.
- 7
Cook on the stovetop for 3-5 minutes, until the edges begin to set but the center is still liquid.
- 8
Carefully transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the frittata is puffed, set in the center, and lightly golden brown.
- 9
Remove from the oven and let rest for 5 minutes before slicing into wedges. Serve warm or at room temperature.