FRITTATA PER NATALE!!! for Christmas Day Brunch or Breakfast, or Christmas Eve lunch...A Frittata with eggs, Scamorza, Parmigiano, Chopped Broccoli Rabe, Garlic, Roasted Red Peppers....cooked in olive oil, then topped chopped tomatoes, onions, basil, salt, pepper, Olive Oil and WhiteBalsamic. Beat 8 eggs, add 1/4 cup chopped broccoli rabe, 1 minced garlic clove, 1/8 cup diced Scamorza or Smoked Mozzarella, 3 tbs grated Parmigiano, 1 chopped Roasted Red Pepper, 3 tbs. breadcrumbs...pour into large non stick pan (but add some olive oil to the pan)...cook slowly, after 6 minutes check the bottom, when it's brown and the top is starting to firm up run the pan under your broiler for 3 minutes or less, just till it finished browning on top, or you can bake it until browned and firm. Certainly, is you're skilled with flipping it, finish the other side right in the pan. When browned and set turn out onto a platter. Top with a salad of 3 medium chopped tomatoes, 2 tbs Extra Virgin Olive Oil, 2 tbs finely diced Onions, 3 chopped basil leaves, salt and pepper to taste, and 1 tbs. of white balsamic vinegar...make this earlier in the day and let it sit at room temp..the long the better the flavor. just spoon it on the top of the frittata..slice like you would a pizza and serve...feeds 3-4.
Monday night's dinner. Meatball and sausage Parmigiana with three Cheeses and Sunday Sauce. Provolone. Mozzarella. Pecorino. On Calandra Seeded Semolina Bread from North Jersey. Fantastic. All from last night's pot.