Spring Vegetable Frittata

By , Chef Francesco Berardinelli

Published January 03, 2017

(Courtesy of Giovanni Rana Pastificio & Cucina)

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

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:

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.

URL

https://www.foxnews.com/food-drink/spring-vegetable-frittata