Name: Vegetable Pecorino Cheese Frittata
Prep time: 5 s
Cook time: 14 s
Total time: 29 s
Yield: 8
Ingredients: 9 large eggs; 1/2 cup NESTLÉ® CARNATION® Evaporated Milk; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 cup grated pecorino cheesedivided; 1 red or yellow bell peppercut into strips; 1/2 yellow onionthinly sliced; 1 cup cherry tomatoescut in half; 1 tablespoon olive oil

INGREDIENTS

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9 large eggs
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1/2 cup NESTLÉ® CARNATION® Evaporated Milk
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/2 cup grated pecorino cheese, divided
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1 red or yellow bell pepper, cut into strips
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1/2 yellow onion, thinly sliced
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1 cup cherry tomatoes, cut in half
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1 tablespoon olive oil

KEY INGREDIENTS

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Milk

(12 oz)

MAKE IT

Instrucciones En Español

Step 1

Heat oven to 400° F. Set aside an oven-safe 10-inch skillet (preferably non-stick).

Step 2

Whisk together eggs, evaporated milk, salt, pepper and 1/4 cup cheese in a medium bowl. Set aside.

Step 3

Heat olive oil in the oven-safe skillet over medium heat. Saute bell pepper, onion and tomatoes for 3-4 minutes until onions are translucent.

Step 4

Reduce heat to low and add the egg mixture to the pan. Stir briefly to combine all ingredients. Then let the eggs cook, undisturbed, for 3-4 minutes until they begin to set on the bottom.

Step 5

Transfer skillet to the oven to continue cooking. Cook an additional 8-10 minutes, until the eggs are set on the outer edge, and mostly set in the middle. This can be cooked longer, for a firmer egg consistency.

Step 6

Carefully remove the skillet from the oven, sprinkle with remaining 1/4 cup cheese and let the skillet cool on a cooling rack for 10-15 minutes prior to serving.