Ingredients
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5
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1/2
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1
-
1
-
1/4
-
1/2
-
1/4
-
1/4
-
-
-
-
-
-
-
Directions
Frittata With Ham and Roasted Pepper, This recipe comes from Coup de Pouce, issue February 2008. I’m posting it for ZWT 4 Italy., Does the recipe call for roasted red peppers, or bell as later referenced? Both probably work, but I think the distinct flavor of the roasted, combined with absolutely prepared Dijon rather than dry mustard – again completely varying flavors – are fantastic compliments BUT none carries this dish over the edge of greatness as the grated PECORINO, as opposed to soft, and mildly flavored provolone which does nothing for flavor, but make for a fun melty texture given that fontina is given as the alternate, and has yet another very distinct and strong powerful flavor and odor haha I dont see provolone as it’s runner up-it is only comparable to a mozzarella anyway even milder in flavor But a finely grated good quality pecorino Romano has true elitist status whence perfecting a truly superb recipe – it just brings it all together oh so perfectly! Now, these “tweaks” worked out so well, I am convinced they were the original recipe long ago lost in translation? Oh, the horror!!, User leftover onion bagels…or any other savory flavor! yummy
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Steps
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1
Done
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In a Bowl, With a Whisk, Whisk Eggs, Milk and Dijon Mustard. Add Croutons, Ham and Half the Cheese, Half Bell Peppers and Half Green Onions. Pour the Mixture of Eggs in a Greased Pie Plate of 9 Inches or an 8 Inches Greased Square Pan. Sprinkle With Remaining Cheese, Bell Pepper and Green Onion. |
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2
Done
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Cook in a Preheated Oven of 350 F For About 20 Minutes or Until the Frittata Is Golden and the Eggs Are Set. Keep Cooking Under the Preheated Grill For About 2 Minutes or Until Frittata Is Golden and Is Lightly Puffed. Put the Pan on a Rack and Let Cool For 5 Minutes. Use a Spatula to Loosen the Edges from the Pan and Cut in Wedges. |
