This Breakfast Frittata Goes Pinoy With Longganisa, Kesong Puti, And Lots Of Veggies
Level up your egg game with this Italian-style egg dish, a heartier and fluffier version of your regular omelette
Who doesn’t love eggs, whether fried, scrambled, poached, or soft boiled. They’re an instant protein boost, are loaded with vitamins and minerals, and can even raise HDL or “good” cholesterol. If you’re tired of making the usual omelette, or lazily topping your dishes with a poached or hard-boiled egg, then let us introduce you to the wonder that is the frittata. This Italian egg dish can be just as hefty as a Spanish tortilla de patatas, gently cooked with lots of veggies and other fillings. While you can add most anything you want to a frittata, we decided to make one inspired by a Pinoy breakfast with crumbled longganisa and kesong puti. The end result is a meal in itself, whether for breakfast, lunch, or even dinner. If you don’t have an oven-safe skillet, you can use any type of baking dish. The key is to bake the frittata long enough so that the eggs are fully cooked, but without over-drying it.
Tomato and Zucchini Frittata
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 1 cup crumbled longganisa
- 1 small zucchini, cut into thin rounds 1/8-inch thick
- 8 large eggs
- 1/2 cup kesong puti, crumbled
- salt and pepper, to taste
- 2 medium ripe tomatoes, cored and thinly sliced crosswise
- dill leaves
1. Preheat oven to 400°F
2. Heat olive oil in a 10-inch oven-safe skillet over medium-low heat. Cook onion until slightly golden, about 8 to 10 minutes.
3. Add longganisa and cook until golden in color.
4. Add zucchini. Season with salt and pepper. Cook 2 to 3 minutes or until mixture dries up, making sure to stir occasionally.
5. In a medium bowl, whisk eggs, salt, and pepper. Pour eggs into the skillet, making sure eggs
cover all the vegetables
6. Arrange sliced tomatoes on top. Sprinkle kesong puti. After 2 minutes, edges of egg will begin to set.
7. Transfer skillet to pre-heated oven. Bake about 16 to 18 minutes or until frittata is completely cooked.
8. Garnish with dill leaves and serve warm.
Recipe by Cecille Esperanza
Styling by Butchie Peña
Shot at Kessler’s Kitchen, Sta. Rosa, Laguna