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RECIPES
Tuscan Fritatta
DIRECTIONS
Plug in the Skillet + Oven. In a large bowl, beat the eggs until they are uffy. Mix in the
cheeses. Set aside.
Once Skillet + Oven is hot, sauté the onions in garlic and olive oil on the Lower Cooking
Surface. Add kale and cook for 1-2 minutes. Then, add roasted red peppers, roasted
asparagus, ham, and olives to the pan. Cook for 1-2 minutes.
Pour the egg and cheese mixture over the llings and season with salt and pepper.
Cover and cook on low for about 6-8 minutes or until the top of the frittata is set. Check
frequently to make sure the bottom is not burning. Cook for additional time, if necessary.
Slice into wedges and serve warm. This frittata can also be frozen and reheated for a
quick, easy meal.
INGREDIENTS
1 dozen eggs
½ cup ham, chopped
1 tbsp olive oil
1 small yellow onions, diced
1 cloves garlic, minced
2 tbsp marinated olives, diced
1 cup kale, nely chopped
½ cup roasted red peppers, thinly sliced
½ cup roasted asparagus, chopped
¼ cup Parmigiano Reggiano, grated
½ cup fontina or semisoft cheese,
shredded
salt and pepper, to taste
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