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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

FLORENTINE FRITTATA Recipe

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This recipe for FLORENTINE FRITTATA is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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
½ cup sliced fresh mushrooms
2 Tblspn. butter or margarine
½ cup shredded Swiss cheese
¼ 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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