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FLORENTINE FRITTATA Recipe

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This recipe for FLORENTINE FRITTATA, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Rajotte
Added: Tuesday, February 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups water
1 package (6 ozs.) rice Florentine
1 medium onion, cut into wedges
2 cloves garlic, minced
4 eggs
cup sliced fresh mushrooms
2 Tblspn. butter or margarine
cup shredded Swiss cheese
cup chopped red pepper or pimiento
2 Tblspn. grated Parmesan cheese (optional)

Directions:
Directions:
Combine water, contents of rice and seasoning packets, onion and garlic in medium saucepan. Bring to a boil. Cover tightly and simmer 20 25 minutes, or until all water is absorbed. Beat eggs in large bowl; stir in cooked rice and mushrooms. Melt butter in 10 skillet. Pour rice mixture into skillet; spread evenly. Cook over very low heart until eggs have set, but top is still slightly runny, about 12-15 minutes. Sprinkle with Swiss cheese and red pepper. Place under hot broiler just until set, not brown. Sprinkle with Parmesan, if desired. Run thin spatula or knife around edges of frittata to loosen it from the pan. Cut in wedges to serve. May be served warm or at room temperature.

Number Of Servings:
Number Of Servings:
Makes 5 servings.
Preparation Time:
Preparation Time:
35 mins.
Personal Notes:
Personal Notes:
St. Joseph Day Recipe!

This is a north Italian recipe. They use a lot of spinach in northern Italy. This is probably my favorite and I love to serve it with mozzarella and chopped tomatoes.

 

 

 

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