Breakfast
Vegetable Pecorino Cheese Frittata
Breakfast
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Vegetable Pecorino Cheese Frittata
Level
Easy
Prep
5 minutes
Cook
14 minutes
Servings
8 servings
KEY INGREDIENTS
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
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 cheese, divided
  • 1 red or yellow bell pepper, cut into strips
  • 1/2 yellow onion, thinly sliced
  • 1 cup cherry tomatoes, cut in half
  • 1 tablespoon olive oil
MAKE IT
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.
Step 7
Cut frittata into wedges for serving.
VARIATIONS
Substitute 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.
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