Page 80 - Ambrosia Cookbook

GREEK TRUFFLE

FRITTATA INGREDIENTS

12 Each - eggs
2 Tablespoons - ambrosia extra Virgin olive oil
1/2 Teaspoon - fresh oregano chopped
1/2 Teaspoon - Kosher salt
1/8 Teaspoon - Black Pepper
1 Tablespoon - clarified Butter
1/2 Each - shallot sliced
1/2 Cup - ambrosia Pitted country olive Mix chopped
1/4 Cup - ambrosia sundried tomatoes Julienne
2 Each - Garlic cloves Grated
1/2 Cup - feta cheese crumbled
1 Tablespoon - ambrosia truffle oil

INSTRUCTIONS

Preheat oven to 350°f.

Whisk together eggs, olive oil, salt, black pepper, and oregano until thoroughly blended.

in a 12-inch skillet with high sides (about 2 inches), warm clarified butter over medium heat.

once warm, add the shallots and sauté until soft and slightly browned, about five minutes.

When the shallots are ready, add the olives, sundried tomatoes, and garlic. cook about one minute.

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.

GreeK trUffLe frittatta THE COOK BOOK 81