Directions: |
Directions:Preheat oven to 450º. When preheated set oven to broil.
Chop peppers, onion and soppressata into ½ inch squares (or smaller if you like) .
Beat eggs and Parmesan cheese together.
In a 14-inch oven-safe nonstick fry pan heat olive oil and butter, swirl to spread including all the way up the sides of the pan. Over medium heat, sweat the peppers, onions, and suprasatta about 5 minutes with salt and pepper to taste.
Raise heat to high, add egg mixture. Slowly stir mixture combining for a about a minute. Set heat back to medium-low and allow mixture to come to a slow bubble; this should begin within 2-3 minutes. Take a spatula and release the edges of the fritatta from the pan. Place in top shelf of oven and broil watching for the top to begin to brown. Remove (careful the handle of the pain will be very hot!) when desired color is reached, then spread mozzarella on top of fritatta and return to broil. Watch carefully for cheese to melt and golden. Remove (careful hot) from oven and once again take your spatula and release the fritatta from the pan. Removal is tricky but if your pan is of quality and you spread the butter and oil mixture correctly it should just slide right off after you release the edge with the spatula, if you like you could release the bottom with a longer spatula.
Slice into 8 triangular pieces and serve with a tomato basil salad or a slice of foccacia for a great meal any time of day. |
This recipe for Egg Fritatta ala Mimmo is from