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Frittata Napoletana Recipe
4 Large Eggs1/4 Cup of Heavy Cream
Salt & Pepper to taste
1 Beefsteak Tomato, Roughly Chopped
1 Small Spanish Onion, Diced
1 Small Bunch of Fresh Basil
Extra Virgin Olive Oil
Fresh Mozzarella
Teaspoon of Pesto *(See Below)
Tablespoon of Salsa Macha *(See Below)
Finely Chopped Parsley
1. Crack Eggs in Bowl, add cream, salt, pepper. Whisk Vigorously to aerate the mixture
2. Heat nonstick pan with olive oil on a medium-high light
3. Add Basil into oil, then add tomatoes and onions, seasoning with salt and pepper. Cook until golden brown
4. Add Pesto and Salsa Macha, stir and saute for 30 seconds
5. Add Egg mixture, stirring to mix. Scrape sides of pan with spatula. Cook for 1 minute.
6. Add Fresh Mozzarella on top, as well fresh cracked black pepper
7. Into Broiler or 450 degree oven for 5 minutes or until puffy, golden and crispy around edges
8. Put me in your mouf, enjoy.
*Pesto-
3 bunches of fresh basil
7 garlic cloves
fresh cracked black pepper
salt
almonds
extra virgin olive oil
grana padona or parmigiana-reggiano
Blend together with olive oil
*Salsa Macha
Handful of dried whole chile de arbol
Vegetable Oil
Burn Chiles in oil until black, let cool, then blend with oil. Add salt to taste.
Refrigerate
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