Frittata

This recipe of mine was also published in “Five Star Sensations” cookbook:  It is great for a brunch, as an appetizer, or for a light dinner. Can be served hot, warm, or room temperature.

Ingredients:

1 cup chopped green onions, green ends included

2 T EVOO (Extra virgin olive oil)

8 oz.  prosciutto, finely chopped

8 oz. cappicola, finely chopped

8 oz. Genoa salami, finely chopped

10 eggs, lightly beaten

1 cup minced red, yellow and green peppers (seeds removed)

1 cup shredded swiss cheese

1/2 cup grated Parmesan cheese

1/2 cup tomatoes, minced and drained well in paper toweling

approximately two tablespoons each:  fresh parsley, basil and thyme.

salt and pepper to taste

3 T butter

Technique:

Saute onions and all meats in the olive oil and 1 T butter.  Simmer for about 10 minutes and drain well on paper toweling.

Beat the eggs in a large bowl and add the meat mixture and the remaining ingredients with the exception of the butter.

In a large frying pan, melt the 3 T of butter until it begins to foam indicating it’s hot. Roll the butter around pan and up the sides.

Pour in the entire egg mixture, reduce heat and cook until outer edges are firm. Approximately 10 to 15 minutes.

Remove from heat and place skillet abut 3 to 4 inches under broiler until the top is firm and golden brown.

Remove from broiler, and if serving immediately, cut into wedges.

If saving for later, let cool completely, cover and refrigerate, slicing at time of serving.