cooking class
with Chef Tim Love
Mixed Vegetable Frittata
Ingredients:
Ingredients:
15 eggs
2 oz. sautéed button mushrooms, sliced
2 oz. sautéed red onion, julienned
4 oz. Roasted pepper, skinned, julienned
1 ¼ cups pecorino romano, grated
2 Tbs. Italian parsley, chopped
1 Tbs. salt
1 Tbs. fresh cracked black pepper
Directions:
- In a large stainless steel mixing bowl, place eggs, salt, and pepper, one cup of the romano, and parsley and whisk together vigorously until well blended.
- Fold in mushrooms, onions and peppers and continue to mix well.
- Bring a 12” skillet and olive oil up to temperature over medium flame and add egg mixture.
- Allow to cook through, agitating constantly, until most of the egg is cooked but not entirely firm.
- Finish by baking in a 350 degree convection oven for 15 minutes.
- Unmold from pan by placing a 16” large white antipasti round on top of Saute pan and frittata and inverting quickly.
- Sprinkle remaining romano over the top of the frittata and place under salamander until lightly browned.
More recipes from Tim Love
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