Parmigiana of frittatas

Parmigiana of frittatas

Here’s a nice alternative to the usual omelette, to make a particular dish poor.
Easy to prepare requires only a little patience.

Ingredients for 4 people

  • 6 eggs
  • 1 Glass of milk
  • 1 + 1/2 L of already cooked tomato sauce.
  • 200 Gr. Smoked Provola (or Fiordilatte)
  • 200 Gr. grated Parmesan cheese (or Grana Padano)
  • EVO Oil
  • Salt


Tools

  • Pan
  • Knife
  • Bowl
  • Oven
  • Baking tray
  • Ladle
  • Teaspoon
  • Flat

Procedure

We prepare the sauce in a simple way (only tomato puree, salt and oil), avoiding adding onion or garlic, not to make this dish too heavy.
Let’s open the eggs and put them in the bowl with the salt and the milk.
Let’s beat them up and start making our pancakes.
Put a teaspoon of oil in the pan and bring it on medium flame, making it warm.
Let’s add a ladle of beaten eggs and, rolling a little ‘ the pan, make sure that you create (even if we are using little egg) a wide omelette, which we will bake on both sides pinwheel (if the omelette breaks while we turn, being very thin, does not anywhere And because to make this parmigiana the pancakes will put them in pieces in the pan).
Cooked the pancake put it in the pot waiting to use it.
We prepare in this way all the possible eggrolls with the eggs we have worked.
After this work we turn on the oven to 200 ^.
We take the pan and add a ladle of sauce (which we will slide on the whole wall), we have then over pieces of the omelette (we cover well all the surface), parmesan and pieces of provola.

We cover with another sauce and we resume to put the pieces of pancake and the other ingredients, until conclusion.
The Parmigiana must end with a layer of well-leveled sauce.
We supply for about 20-30 minutes, and anyway until (as for the eggplant parmigiana) A light gold plating was formed on the surface.
To taste the best I prefer to keep a little ‘ at room temperature, to dry well the sauce.

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