Vegetable Frittata / Frittatina di Verdure
Taste-enhanced vegetable frittata with crispy pancetta, al dente veggies, and peppery arugula—perfect for lunch! [155 characters]
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Cooking tools:
- Nonstick saute pan
- Nonstick skillet
- Saucepan
- Slotted spoon
- Whisk
- Mixing bowl
- Mason jar
- Zip-top bag
- Paper towel
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 1/4 pound chunk pancetta, cut into cubes
- 1/2 pound green beans, julienned
- 2 small new potatoes, peeled and cubed
- 4 small carrots, peeled and cubed
- 4 eggs
- 1/4 cup minced parsley
- 1/4 teaspoon salt
- Filippo Berio Extra-Virgin Olive Oil
- 2 slightly green tomatoes, thinly sliced
- 2 small zucchini, cubed
- 1/2 cup shredded arugula
- 1/4 pound ricotta salata cheese, in chips
- 1/3 cup balsamic vinegar
- 1/2 cup Extra-Virgin Olive Oil
- Salt to taste
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