PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 4 tablespoons Stefano’s olive oil
  • 2 large Yukon gold potatoes cut into large cubes
  • 2 zucchini cut into large cubes
  • ½ white onion, diced
  • 2 sweet homemade Italian sausages with fennel or Stefano’s sausages
  • ¾ cup of water
  • Salt and pepper
  • 10 medium eggs
  • 1 cup parsley finely chopped
  • ½ cup grated parmesan cheese

PREPARATION:

  1. Preheat oven to 350F
  2. Heat the oil in a sauteuse 24cm Julienne or 28cm sauté pan*
  3. Add the potatoes and sauté over medium heat
  4. Add the onions and continue cooking. If the mixture becomes too dry, add water a little at a time.
  5. Add the zucchini and continue cooking.
  6. Add the sausage in pieces and cook until coloring.
  7. Using a fork, test the potato to see if it is cooked
  8. Salt and pepper
  9. In a bowl, beat the eggs with parsley and parmesan cheese.
  10. Salt and pepper.
  11. Pour over the mixture of vegetables and sausages
  12. Cook like a scramble egg and then mix with a spatula
  13. Remove the handle from the pan and put in the oven
  14. Bake 30 minutes.
  15. Take off the oven, turn the frittata on a plate and let it cool at room temperature
  16. By omitting the sausages, this recipe is excellent for vegetarians!

*If you use a 24cm frying pan you will get a thicker frittata and a thinner one if you use a 28cm pan

  17. Excellent with a nice salad and a baguette!