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August 28, 2017

Italian Frittata

By: Donna Culpepper

INGREDIENTS

  • 1 baguette of herbed bread, sliced thinly
  • 2 small or one large yellow onion, sliced thinly
  • 1/2 cup sundried tomatoes
  • 1 1/2 cups shredded provolone or swiss chesse
  • 1/2 cup shredded sharp parmesan
  • 12 eggs
  • 2 cups cream
  • 1 tsp fines herbes
  • 1 tsp oregano
  • 1 tsp thyme
  • Salt and pepper to taste

DIRECTIONS

  1. Heat oven to 350 degrees. Grease a 9x13 pan with cooking spray.
  2. Carmelize the onion slices in a bit of olive oil. Cool and chop.
  3. Line the bottom of the prepared pan with bread slices. Sprinkle the bread with onions, tomatoes, and cheeses.
  4. Whisk together eggs, cream and seasonings. Pour over the ingredients in the 9x13 pan. At this point you can cover and refrigerate the frittata overnight.
  5. Bake the frittata for about 1 hour, until set in the middle and slightly brown on top. Let cool for a few minutes when you remove it from the oven, then slice and serve.
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