I was recently invited by Louise of Months of Edible Celebrations to take part on her yearly online picnic game. Louise is brilliant at hosting parties and her enthusiasm is contagious!
This is fun. You pick a letter and you make something to take on a picnic which begins with that letter. My one is I: Italian frittata with vegetables, of course it had to be Italian!
I have chosen frittata because I have taken it on many “real” picnics before and given it to my children to take in their lunch box. It’s delicious warm or cold. It is also filling, nutritious and certainly healthy. Perfect at this time of year too.
I – Italian frittata with vegetables
J – Jelly Roll
K – Kahlua Zucchini Chocolate Chunk Cake
L – Lemon Lavander Cupcakes
M – Meringue Roulade with Raspberries
N – Nutella Rice Pudding
O –Old-Time Favorite Iced Red Bean Popsicles
P – Pickles
Q –Quinoa Blueberry Mango Salad
R – Raspberry and Fig Cobbler
S – Strawberry Cheesecake Ice Cream (Helado de frutillas y cheescake)
T – Two Ingredient Ice Cream Bread
U –Uninvited Smashed Potato
V – Vegan Mango Salsa
W – Watermelon Salad
X –“Xmas Coconut Wreath Cake”
Y – Yellow Squash Crustless Quiche
Z – Zucchini Cake-Double Chocolate
This is an easy dish. I usually enjoy it with a side salad.
You can use any vegetables you like. Peppers go particularly well as they caramelize nicely and their taste becomes more intense and sweet as they cook. They need to be cooked separately first to achieve this and then you add the whisked eggs.
- Prep Time : 20 minutes
- Cook Time : 30 minutes
Wash the vegetables. Remove the pepper's seeds and filaments and chop them into strips. Chop the onion finely and stir fry until translucent in a non-stick pan with 2 tbsp of olive oil .
Add the vegetables to the pan and cook them whilst stirring from time to time until they look caramelized. Add salt and pepper.
Whip the eggs in a bowl, season with salt and pepper, chop the chives and basil leaves and add them to the whipped eggs. Add the Parmesan cheese and stir well.
Pour the eggs onto the cooked vegetables, stir a little, add 2 tbsp of olive oil and keep stirring gently until there is a crust on one side.
With the help of a plate or a lid put the frittata upside down. Slide it back into the frying pan crust side up. Cook for a few more minutes until the other side has browned.