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.  

Ingredients

  • 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)

Preparation

Step 1:

In a sauté pan, roast the vegetables with some olive oil, salt and pepper.

Step 2:

In a bowl, mix the eggs, the heavy cream and the Parmigiano Reggiano cheese.

Step 3:

Add some salt.

Step 4:

Add the roasted vegetables and mozzarella cheese into egg mix.

Step 5:

Place in a cast iron skillet that has been previously sprayed with pam.

Step 6:

Cook in the oven at 320 degrees for 8 minutes.

Step 7:

Serve with a mesclun salad on top.

Step 8:

Drizzle with aged balsamic.