Page 36 - CookBook-2020-V14
P. 36
GREEK TRUFFLE
FRITTATA
INGREDIENTS INSTRUCTIONS
12 Each - Eggs Preheat oven to 350° F.
2 Tablespoons - Ambrosia® Extra Virgin Olive Oil
½ Teaspoon - Fresh Oregano Chopped Whisk together eggs, olive oil, salt, black pepper, and oregano
½ Teaspoon - Ambrosia® Kosher Salt until thoroughly blended.
1 / 8 Teaspoon - Black Pepper In a 12-inch skillet with high sides (about 2 inches), warm
1 Tablespoon - Clarified Butter clarified butter over medium heat.
½ Each - Shallot Sliced
½ Cup - Ambrosia® Pitted Country Olive Mix, Chopped Once warm, add the shallots and sauté until soft and slightly
¼ Cup - Ambrosia® Sundried Tomatoes, Julienne browned, about five minutes.
2 Each - Garlic Cloves Grated When the shallots are ready, add the olives, sundried tomatoes,
½ Cup - Feta Cheese Crumbled and garlic. Cook about one minute.
1 Tablespoon - Ambrosia® Truffle Oil
Add the egg mixture to the pan and whisk the mix a few times,
pulling some of the cooked egg away from the edges and
toward the center. Shake the pan to level then place in the oven.
Bake the frittata for about 15 minutes or until full cooked in
the center.
Brush the frittata with the truffle oil and serve hot.
