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Gino D'Acampo Frittata Recipe

Gino D'Acampo Frittata Recipe - Affordable Food Ideas

Before diving into the rich world of Gino D’Acampo’s frittata, let’s chat about what to pair it with. 
This dish is delightful on its own, but if you really want to elevate your meal, consider these options for sides and accompaniments: a simple green salad with fresh greens, cucumbers, and a splash of vinaigrette can complement the frittata beautifully. 
A slice or two of warm, crusty bread or focaccia can enhance the overall experience. Roasted vegetables, like carrots, bell peppers, and zucchini, lightly seasoned and roasted, add a burst of flavor.
For a Mediterranean twist, spread some olive tapenade on the bread, and to complete the meal, enjoy a glass of light Chardonnay or Pinot Grigio, which pairs perfectly.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner
Cuisine: Italian
Calories: 273
Ingredients Method Notes

Ingredients
  

  • 100g peas frozen and thawed
  • 100g broccoli florets, chopped into bite-sized pieces
  • 150g tender asparagus spears, tough ends trimmed and sliced into 3cm pieces
  • 400g baby new potatoes, thoroughly scrubbed and quartered
  • 2 tablespoons extra virgin olive oil
  • 9 medium eggs, whisked lightly
  • 100g spring onions, sliced thinly
  • 1 tablespoon Dijon mustard
  • 3 tablespoons fresh chives, finely chopped
  • 100g Asiago cheese, diced into small cubes
  • 1 teaspoon lemon zest
  • Salt and freshly cracked black pepper, to taste

Method
 

Step 1: Boil the Potatoes
  1. Start by boiling the new potatoes. Place them in a large pot and cover with water. Add some salt and bring to a boil. Cook for about 15 minutes or until tender. Drain them and set aside to cool.
Step 2: Prepare the Veggies
  1. While the potatoes are cooling, chop your vegetables. Dice the broccoli into bite-sized pieces and slice the asparagus. Don’t forget to thaw those peas. Easy enough, right?
Step 3: Sauté the Vegetables
  1. In a large ovenproof skillet, heat the olive oil over medium heat. Toss in the spring onions, broccoli, and asparagus. Sauté for about 5 minutes, stirring occasionally until the veggies soften.
Step 4: Combine Ingredients
  1. Grab a large mixing bowl. Combine the lightly whisked eggs, Dijon mustard, chives, lemon zest, salt, and pepper. Stir well, then fold in the cooled potatoes and sautéed vegetables. Finally, add in the Asiago cheese for a decadent touch.
Step 5: Cook the Frittata
  1. Pour the entire mixture back into the skillet over medium heat. Allow it to cook for about 5 minutes without stirring, so it starts setting on the bottom.
Step 6: Transfer to the Oven
  1. Preheat your oven to 180°C (350°F). Once the edges of the frittata are set, place the skillet in the oven. Bake for about 15-20 minutes until the top is firm and slightly golden.
Step 7: Serve and Enjoy
  1. Remove the skillet from the oven. Let the frittata cool for a few minutes before slicing. Serve it warm, or pack it up for later. Enjoy every bite!

Notes

  • Use Fresh Ingredients: Fresh veggies always offer better flavor.
  • Don’t Overbeat Eggs: Whisk just enough to combine; overbeating can lead to a rubbery texture.
  • Customize Your Fillings: Feel free to add different cheeses or veggies based on your preference or what you have on hand.
  • Use a Non-Stick Skillet: This helps prevent sticking and makes serving easier.
  • Slice the Frittata with a Clean Knife: Clean your knife between slices for neat portions.