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    Simply Frittata: When Only a Great Frittata Matters
    Simply Frittata: When Only a Great Frittata Matters
    Simply Frittata: When Only a Great Frittata Matters
    Ebook64 pages51 minutes

    Simply Frittata: When Only a Great Frittata Matters

    By Graziella Montenero

    ()

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    About this ebook

    Learn How to Make an Italian Frittata
    Eating healthy and cheap doesnt always mean eating boring and tasteless food. Most Italian frittatas are a delicious combination of eggs and healthy vegetables.
    Simply frittata is a collection of tasty and succulent frittata recipes. Each recipe is presented in a clear, easy-to-follow format that readers and aspiring chefs will love.
    LanguageEnglish
    PublisherAuthorHouse UK
    Release dateSep 16, 2013
    ISBN9781491876923
    Simply Frittata: When Only a Great Frittata Matters
    Author

    Graziella Montenero

    Graziella Montenero is a lawyer who was born and grew up in a little town close to Napoli in Southern Italy. She now lives in a city near Rome with her husband and her two babies. For her, food represents pleasure and health. She believes that the Mediterranean – Italian diet is not only a way of cooking and eating but is a lifestyle. The meal should be an occasion to relax, a moment of joy to share with family and friends. She enjoys cooking creatively, eating food that is fresh, rather than processed, and preparing fresh and healthy food for her family.

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      Book preview

      Simply Frittata - Graziella Montenero

      © 2013 Graziella Montenero. All Rights Reserved.

      No part of this book may be reproduced, stored in a retrieval system,

      or transmitted by any means without the written permission of the author.

      Published by AuthorHouse 09/11/2013

      ISBN: 978-1-4918-7693-0 (sc)

      978-1-4918-7692-3 (e)

      Any people depicted in stock imagery provided by Thinkstock are models,

      and such images are being used for illustrative purposes only.

      Certain stock imagery © Thinkstock.

      Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

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      Contents

      Introduction

      Artichokes Frittata

      Asparagus and Bacon Frittata

      Basic Frittata

      Broccoli Frittata

      Cauliflower Frittata

      Chard Frittata

      Country Frittata

      Fall Frittata

      Frittata of Pasta

      Frittata with Eggplant, Ham, and Blue Cheese

      Frittata with Ham, Cheese, and Arugula

      Frittata with Mint

      Frittata with Zucchini Flowers and Ricotta Cheese

      Garlic Frittata

      Nettles Frittata

      Onion Frittata

      Peas Frittata

      Porcini Mushrooms Frittata

      Potato Frittata

      Spinach and Blue Cheese Frittata

      Spinach Frittata

      Spring Frittata

      Zucchini Frittata

      Introduction

      Although I write in English, I am Italian. I live in a city near Rome. I was born and grew up in San Valentino, a little town close Napoli, in South Italy. All I can cook comes from that area and from my family, mainly from my mum, Emma, who cooks delicious dishes every day.

      While preparing an Italian cookbook that will be published soon, I decided to make a separate small cookbook for the Italian frittata. This dish is fun to prepare, quick, and easy. At the same time, it is tasty and healthy; that is why every Italian loves it so much.

      We consider the frittata to be the symbol of the humble and poor cuisine because it is an inexpensive dish, and you can make it with whatever you have in the fridge or the pantry. Eggs are always the main ingredient, and you can add any kind of vegetable, meat, or cheese.

      My family and I used to make a frittata when we were in a hurry or when we needed to recycle leftover vegetables from lunch or dinner the day before. We combine them with eggs and other ingredients, cook the egg mixture with a specific method for a few minutes—and

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