Frittata with Fresh Bruschetta

Frittata with Fresh Bruschetta

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FRESH BRUSCHETTA

Ingredients:

  • IGC's Caramelized Garlic Olive Oil
  • 14 slices French bread (3/4 inch thick)
  • 4 medium tomatoes, seeded and diced
  • 1/4 cup chopped red onion
  • 2 tablespoons IGC's Basil Olive Oil
  • 1/4 teaspoon IGC's Sundried Tomato Salt
  • 1/8 teaspoon pepper
  • 14 fresh basil leaves

Directions:

  1. Drizzle IGC's Caramelized Garlic Olive Oil in small bowl.  Dip one side of each slice of bread.  Place bread garlic side down on an ungreased baking sheet. Bake at 350° for 5 minutes on each side or until lightly browned.
  2. In a large bowl, combine the tomatoes, onion, IGC's Basil Olive Oil, IGC'c Sundried Tomato Salt and pepper; spoon about 2 tablespoons onto each piece of toast. Top each with a basil leaf. Yield: 14 servings.

 

FRESH FRITTATA

 

Ingredients:

  • 2 Tbsp. & 1 Tbsp. IGC's Sicilian Lemon Olive Oil 
  • 1/2 Cup leeks, chopped
  • 1/2 Cup bell pepper, died
  • 8 eggs
  • 3 Tbsp. milk
  • 1/2 Cup grated Parmesan or Pecorino cheese
  • 2 Tbsp. fresh parsley, chopped
  • 1/2 Cup Fresh Bruschetta (recipe above)
  • 1 1/2 Cups potato, cubed and boiled until fork tender
  • pinch of salt & pepper 

Directions:

  1. Preheat oven to 400 degrees F.
  2. Coat bottom of a 10-inch heavy ovenproof skillet with 1 Tbsp. IGC's Sicilian Olive Oil. Add leeks and bell pepper and saute over medium heat until tender. Set aside to cool.  
  3. In a small bowl whisk together eggs, milk, salt & pepper, cheese, parsley, and fresh bruschetta until combined. Stir in leeks and bell pepper.
  4.  Add 2 Tbsp. IGC's Sicilian Lemon Olive Oil to coat bottom and sides of pan. Heat pan over medium heat. Add egg mixture to the skillet, tilting pan to evenly distribute the eggs. Cook for 2 minutes. Remove from heat and place in oven to bake for 8-12 minutes, or until puffed and set in the center.
  5. Cut the frittata into wedges and serve hot or at room temperture. 
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