A frittata with fresh vegetables can be served for brunch or later in the afternoon. (Nunzio Ristorante Rustico)
Chef Nunzio Patruno is the award winning culinary mastermind behind some of the most well-known restaurants in the Philadelphia region; and is the current owner of Nunzio Ristorante Rustica in Collingswood, NJ and Ombra Cucina Rustica in Hilton Head Island, SC. Born and raised in the Puglia region of Italy, Patruno combines his lifelong love affair with food and his flair for fusing traditional Italian cuisine with modern adaptations into his delicious dishes.
Use seasonal, fresh greens to enhance the flavor in this brightly colored Italian dish. Frittatas also make an elegant presentation but are surprisngly easy to put together.
- 6 eggs
- 1 small onions
- 1 clove of garlic
- 2 c of cooked greens (kale, dandelion, spinach, mustard greens, escarole, broccoli rabe) or a mix of greens
- ½ cup pecorino cheese
- Pinch of parsley
- Salt & pepper to taste
Pre-heat oven 375 degrees.
Boil greens and sauté with onions and garlic. Set aside.
In a mixing bowl combine eggs, cheese, parsley, salt & pepper.
Mix together and pour over the sautéed greens.
Integrate the eggs well making sure the frittata is evenly distributed in the baking pan or chaffing dish.
Bake for 20 minutes at 375 degrees. Serve.