Vegetable Pecorino Cheese Frittata
NESTLÉ® CARNATION® Evaporated Milk 12 oz
- 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
Heat oven to 400° F. Set aside an oven-safe 10-inch skillet (preferably non-stick).
Whisk together eggs, evaporated milk, salt, pepper and 1/4 cup cheese in a medium bowl. Set aside.
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.
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.
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.
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.
Cut frittata into wedges for serving.