Mixed Vegetable Frittata at HSN.com

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Mixed Vegetable Frittata

Ingredients:

15 eggs

2 oz. sautéed button mushrooms, sliced

2 oz. sautéed red onion, julienned

4 oz. Roasted pepper, skinned, julienned

1 ¼ cups pecorino romano, grated

2 Tbs. Italian parsley, chopped

1 Tbs. salt

1 Tbs. fresh cracked black pepper

Directions:

In a large stainless steel mixing bowl, place eggs, salt, and pepper, one cup of the romano, and parsley and whisk together vigorously until well blended.
Fold in mushrooms, onions and peppers and continue to mix well.
Bring a 12” skillet and olive oil up to temperature over medium flame and add egg mixture.
Allow to cook through, agitating constantly, until most of the egg is cooked but not entirely firm.
Finish by baking in a 350 degree convection oven for 15 minutes.
Unmold from pan by placing a 16” large white antipasti round on top of Saute pan and frittata and inverting quickly.
Sprinkle remaining romano over the top of the frittata and place under salamander until lightly browned.

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Here's what you need

	Tim Love Collection 1-1/2qt Saucepot with Basting Brush HSN Price: $54.90
	Emerilware by Wüsthof Red Kitchen Shears HSN Price: $19.95

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