Frattata rustico desmoines
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Extra virgin olive oil |
| 2 | mediums | Red bliss potatoes; boiled and cooled |
| 1 | large | Bell pepper; red (roasted and |
| ; cut into strips) | ||
| 1 | Head broccoli rabe; (blanched and | |
| ; cooled) | ||
| 8 | Eggs | |
| ½ | cup | Cream; (Beateu and mixed |
| ; with salt, pepper | ||
| ; and dash crushed | ||
| ; red pepper) | ||
| ¼ | cup | Olives; (pitted) |
| 4 | tablespoons | Ricotta |
| 1 | tablespoon | Fresh marjoram |
Directions
Heat olive oil in a 10-inch cast iron skillet. Add potato, pepper, rabe, and saute. Combine eggs and cream and cook for 2 minutes on a medium flame.
Add olives, and place in an oven and bake for 15 to 20 minutes at 325 degrees. Garnish with a dollop of ricotta and sprinkle with fresh marjoram.
VOILA!
Yield: 4 servings
Converted by MC_Buster.
NOTES : Recipe courtesy of Alan Harding, Exec. Chef and Owner Patois, Brooklyn, NY
Recipe by: IN FOOD TODAY SHOW #INB269 Converted by MM_Buster v2.0l.