Mediterranean Frittata
Prep time: 30 minutes
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Tomatoes for concasse (dice or rough chop) | 2 lb | 4 lb | 8 lb | 12 lb |
| Safest Choice™ pasteurized shell eggs | 24 ea | 48 ea | 96 ea | 144 ea |
| Water | 1/4 c | 1/2 c | 1 c | 1 1/2 c |
| Basil - fresh (chiffonade - cut into long, thin strips) | 2 oz | 4 oz | 8 oz | 12 oz |
| Clarified butter | 3/4 c | 1 1/2 c | 3 c | 4 1/4 c |
| Shallot, diced | 8 oz | 1 lb | 2 lb | 3 lb |
| Mozzarella cheese | 6 oz | 12 oz | 1 1/2 lb | 2 1/4 lb |
| Salt & pepper to taste | ||||
Method of Preparation
1. Preheat oven to 400°F.
2. Concasse: Blanch tomatoes, remove peeling and seeds, dice, then set aside.
3. Whisk together the eggs, water, half of the basil, salt & pepper. (Reserve half of the basil for garnish.)
4. Over medium heat, place clarified butter in pan.
5. Sauté shallots until al dente, then pour egg mixture in pan and cook until the edges are golden brown.
6. Top with cheese then place in oven and cook until frittata is golden brown on top.
7. Garnish with tomato concasse and fresh basil.
Chef Notes
Serve with chorizo, bell peppers, and roasted new potatoes.
Recipe Nutrition Info
Appropriate for: Regular; Low Sodium; Carb Controlled
Serving: One, two-egg frittata.
