Recipe: Andi’s Frittata
- 10 extra-large eggs
- ¼ cup heavy cream
- 4 scallions white and green parts, chopped
- 1 green bell pepper, diced
- 10 cherry tomatoes
- 1 can of slices mushrooms
- 5 Tbs butter
- 1 cup uncooked Ditalini pasta
- ¼ cup chopped parsley
- 4 leaves of basil, julienned
- ½ cup parmesan cheese, grated
- Kosher salt & ground black pepper to season
- 1 Pint Sour cream
- 1 tsp of chives for garnish
Preheat the oven to 425 degrees F
In a pot boil water and cook 1 cup of Ditalini pasta. This will produce 2 cups cooked. Cook the pasta al dente drain and rinse with cool water and set aside until it is ready to be used.
In a large oven safe skillet add 2 Tbs of butter and melt the butter on medium-high heat. Add the mushrooms and a little kosher salt to season and sauté until cooked well, about 10 minutes. Transfer the mushrooms to a medium bowl. In the same skillet add another 2 Tbs of butter along with the chopped scallions and diced green peppers. Sauté the peppers and scallions for about 10 minutes and add them to the same bowl as the mushrooms. Cut the cherry tomatoes in half and add them to the same bowl as the mushrooms, green peppers and scallions and set aside.
In a large bowl add 10 eggs, heavy cream, parmesan cheese, parsley, and basil. Whisk together and then add the cooked pasta, mushrooms, green peppers, scallions and cherry tomatoes. Add 1 Tbs of butter in the same skillet and pour the egg/vegetable mixture into the skillet. Cook on medium heat for about 3 minutes until the bottom is set.
Transfer the skillet to the oven uncovered and cook for 11 minutes then turn the oven to broil. Broil the frittata for 3-5 minutes until all of the eggs are cooked and are firm with an even brown top. Remove the oven and let stand for 5 full minutes.
Place a serving plate over the skillet and flip gently to invert.
Serve with a dollop of sour cream and fresh chives.
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Recipe by yumm yumm yumm.
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