By , Chef Francesco Berardinelli
Published January 03, 2017
At NYC's Giovanni Rana Pastificio & Cucina, located inside Chelsea Market, chef Francesco Berardinelli serves a selection of brunch items that range from savory to sweet and conventional to more authentic Italian. This recipe hinges on the savory side of the palate. It is a rich mix of fresh vegetables, eggs and cheeses; the perfect way to start your morning.
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Servings: 1
2 Eggs
4 tablespoon heavy cream
1 1/2 tablespoon Parmigiano Reggiano cheese
Salt (to taste)
Pepper (to taste)
1 tablespoon celery (medium dice)
1 tablespoon yellow beets (medium dice)
1 tablespoon red onions (julienne)
1 tablespoon potato (medium dice)
1 tablespoon mozzarella cheese (medium dice)
In a sauté pan, roast the vegetables with some olive oil, salt and pepper.
In a bowl, mix the eggs, the heavy cream and the Parmigiano Reggiano cheese.
Add some salt.
Add the roasted vegetables and mozzarella cheese into egg mix.
Place in a cast iron skillet that has been previously sprayed with pam.
Cook in the oven at 320 degrees for 8 minutes.
Serve with a mesclun salad on top.
Drizzle with aged balsamic.
https://www.foxnews.com/food-drink/spring-vegetable-frittata