Chipotle Frittata with Marinated Vegetables and Scamorza
This chipotle frittata with marinated vegetables and scamorza is a deliciously spicy Italian omelette with deep flavours from the vegetables and spizzico di scamorza affumicata.
100gspizzico di scamorza affumicatasee post above for substitutes
¾tspsalt(I found 1 was too salty and ½ not salty enough!)
freshly ground black pepperfor added depth
3TbspEV olive oil
Instructions
Prep the Marinated Vegetables
Drain and pat dry both vegetables with a kitchen paper.
Chop up into little bite-sized piece, as in the image.
Prep the Egg Mix
Break the eggs into a medium bowl and beat lightly.
Lighten the chipotle paste with a little of the beaten egg, mix with a spoon. This is so the chipotle paste will mix easier into the eggs, with no stubborn lumps. Add the chipotle paste to the eggs and beat lightly to mix.
Add the chopped up vegetables, the scamorza, salt and pepper and stir everything up to mix well.
Let's Cook the Frittata
Heat 2 Tbsp of the olive oil in your frying pan on medium heat (for size suggestions, read explanation in the post).
Pour your egg mixture into the pan. Separate some of the filling if it's all collected together in one spot. But do not stir the eggs like we would a regular or Spanish omelette.
Cover, lower the heat to to its lowest setting and cook for 10-15 minutes. If you are using a bigger frying pan (see post above), you should only need 10 minutes, as your frittata will be thinner.
Check after 10 minutes. If your frittata is set on the top, and no longer runny, it's time to flip it. And this is such an easy thing to do, you'll be amazed.
Place a plate on the frying pan. Hold the plate down onto the pan and just turn it over.
At this point, your frittata will be on the plate. Don't worry if there's a small amount of raw egg "juice" on the plate.
Take the pan off and place back on the cooker. Now wipe your pan with a kitchen paper and pour 1 Tbsp of oil and let it heat up. Shouldn't take more than 30 seconds.
Slowly, slide the frittata back onto the frying pan to brown and crisp the other side. 2-3 minutes ought to do.
That's it. You can serve it immediately while it's still hot, but it is just as delicious at room temperature, with some Aperol Spritz in the summer.