Perfect for breakfast or a Sunday brunch!
8 Nature Farms Free Run Eggs
1 Onion, sliced
2 cups Ontario potatoes, cooked and diced
½ cup Mixed bell peppers, diced
1 cup Mastro Prosciutto Cotto, sliced ½” thick and diced
1 cup Fresh Spinach, chopped
¾ cup Santa Lucia Mozzarella Ball, shredded
½ cup Jarslberg cheese, shredded
¼ cup Clemente Montagna Sacra Extra Virgin Olive Oil
Martelli Sea Salt
Belle Donne Black Pepper
Pre-heat oven to Broil, 450°F.
In a large non-stick oven proof skillet, heat the oil on medium heat and add the sliced onions. Sauté until softened, about 4 minutes. Add the cooked potatoes and stir, about 3 minutes.
In a large bowl, beat the eggs with a pinch of salt and pepper. Add the diced ham and peppers, Jarlsberg cheese and half of the mozzarella cheese. Stir together and pour into hot pan. Reduce the heat and cook for about 5 minutes while occasionally lifting the edges of the frittata so the uncooked eggs can flow underneath.
Top the frittata with the remaining mozzarella cheese, and place in the oven on the top rack under the broiler for 1-2 minutes. Make sure not to burn your frittata! Remove from oven, let cool slightly, and sprinkle with fresh parsley. Slice and serve.
Courtesy of Monastery Bakery