Frittata Di Campagna Al Taleggio (Country-Style Omelette)
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| 6 | ounces |
goat (chevre) cheese
small cubes, taleggio |
|
| ⅓ | cup |
onions
finely chopped |
|
| ⅓ | cup |
green bell peppers
|
|
| ¼ | cup |
parsley leaves
finely chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
olive oil, extra-virgin
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| 173.4 | ml/g |
goat (chevre) cheese
small cubes, taleggio |
|
| 79 | ml |
onions
finely chopped |
|
| 79 | ml |
green bell peppers
|
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
olive oil, extra-virgin
|
*
|
Directions
Grill green peppers then peel and cut into julienne strips.
In a skillet, sauté 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 300℉ (150℃) until cheese has melted.
Sprinkle with parsley and serve immediately.
