Frittata di campagna al taleggio (country-sty

Yield: 4 Servings

Measure Ingredient
8 larges Eggs
6 ounces Taleggio cheese, small cubes
⅓ cup Onions, finely chopped
⅓ cup Green peppers
¼ cup Parsley, finely chopped
\N \N Salt
\N \N Fresh ground black pepper
\N \N Extra virgin olive oil

Grill green peppers then peel and cut into julienne strips. In a skillet, saute the onion in oil until transparent, then set aside until needed. In a bowl, handwhip the eggs until frothy, then add the green peppers, salt, pepper and onions. In the same skillet (adding more oil if necessary), cook the omelette on both sides until still a little soft inside (alla lacrima or runny "like a teardrop"), but well-cooked on the outside. Set omelette on an oven plate and top with cheese. Bake in oven preheated to 150C(300F) until cheese has melted. Sprinkle with parsley and serve immediately.

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