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ingredients 12 Eggs (beaten) 1/3 cup Milk Salt and Pepper Olive Oil 2 Idaho Potatoes (peeled and medium diced)
instructionsFor the Frittata: Preheat the oven to 350 degrees F. Place a cast iron pan over medium heat. Whisk the eggs with the milk and season with salt and pepper. Add about 3 to 4 tablespoons of olive oil to the pan and add the cubed potatoes. Season with salt and pepper and cook for about 10 minutes, or until just fork tender.
ingredients 2 cups Broccoli Florets (blanched) 1/4 pound Prosciutto 1/3 cup Parmigiano-Reggiano (plus more for garnish)
instructions Add in the broccoli florets, season, and cook for 2 to 3 more minutes. Slice half of the prosciutto into ribbons and toss in the eggs, along with the Parmigiano.
instructions Pour the eggs into the cast iron and stir. Cook for 2 to 3 minutes on the stove top, just until the bottom of the pan starts to scramble. Transfer the pan to the oven, and cook for 10 to 12 minutes, or just until the eggs are set. Remove from the oven and let rest for a few minutes before serving.
instructions Lay the rest of the prosciutto on top of the eggs and slice the frittata into wedges to serve. Serve with a piece of bruschetta.
ingredients 1 cup Sun Dried Tomatoes (dry pack)
instructionsFor the Sun-Dried Tomato Bruschetta: Preheat the grill to medium high. In a medium bowl, pour boiling water over the tomatoes, just to cover. Let sit for 5 minutes. Strain.
ingredients 2 Garlic cloves 1-2 tablespoons Capers (drained) 1 Jalapeno (sliced into thin rounds) Salt and Pepper Olive Oil
instructions In a food processor, add the rehydrated tomatoes, the garlic, capers, jalapeno and pulse. Season with salt and pepper. Pour in 1/4 cup to 1/3 cup of olive oil and pulse, leaving texture to the tomatoes.
instructions Slice the cornbread, drizzle with olive oil, and place on the grill. Once the bread has grill marks, take off the heat and set aside. Spoon a generous tablespoon of the tomato mixture on top of the corn bread and serve along side a slice of the frittata.