|Frittata Mari e Monti|
Hardest part is all the chopping preparation.
FRITTATA MARI E MONTI – (
& Mountain) Frittata Sea
400 gm of fresh sliced button mushrooms
100 g of chopped bacon
500 g of green prawn (shrimp) meat
1 tablespoon of vegetable oil – for frying
1 tablespoon of finely chopped basil
½ cup of grated zucchini
½ cup grated carrot
4 green shallot onions finely chopped
1 cup of chopped mixed coloured (Yellow, Green and Red) capsicum
300 g of sour cream
6 medium eggs
1 cup of grated tasty cheese
Cut prawn meat into sizeable pieces – say 1x1 cm pieces and reserve
Heat oil in a pan and add mushrooms. Cook until reduced by half, add bacon and cook for 1 minute, add prawn meat, stir and cook for 2 -3 minutes or until prawn meat is reddish colour
Remove from heat and reserve
Combine basil, zucchini, carrot, capsicum and shallot onions and reserve
Beat eggs until smooth in a large bowl
Lightly beat the sour cream until smooth and blend in with the egg mixture. Add cheese and fold this evenly through the mixture. Reserve
Grease a 25 x 12 x 4 cm oven proof dish and layer the bottom with the prawn, bacon and mushroom mix. Spread the vegetable mix evenly across the top of the prawn mix. Pour the egg sour cream and cheese mix evenly over the top. The sour cream and eggs part of the mixture should sink through the vegetable layer and leave the coated cheese across the top of the layer.
You can add extra grated cheese to the top layer if desired.
Place in a preheated oven (160 C fan forced -320 F- and 170 C normal - 350 F) and cook for 35-40 minutes, uncovered and with door closed until golden brown on the surface.
Remove from oven and test surface by lightly pressing with your finger - it should spring back to touch. If not, return to oven for another 5 minutes
When cooked, rest in warm oven with element off for 10 minutes and then serve to table on a heatproof mat.
Eat with a good crusty bread and some olive oil and black pepper.
Enjoy with a glass of a rich red wine