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Frittata Alle Erbette (Baked Herb Omelette) |
"This baked omelette is brief, clean and a outstanding summer season dish. Scamorza cheese is an Italian cheese much like mozzarella, it is harder and has more flavor. You can use mozzarella or a semi-tough cheese as a substitute. This omelette would move properly with a side dish like cherry tomato and anchovy salad."
Ingredients :
- 1 teaspoon greater-virgin olive oil, or as wanted
- 6 eggs
- half of cup milk
- 1 1/2 teaspoons chopped sparkling basil
- 1 half of teaspoons chopped sparkling rosemary
- 1 half teaspoons chopped fresh mint
- 1 1/2 teaspoons chopped clean thyme
- salt and floor black pepper to taste
- 1 teaspoon honey
- 1 lemon, zested
- 1 (five.Three ounce) field simple Greek yogurt
- five oz. Scamorza cheese, grated
- three tablespoons grated Parmesan-Pecorino-Romano cheese
Instructions :
Prep : 15M | Cook : 4M | Ready in : 30M |
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- Preheat oven to four hundred tiers F (200 levels C). Grease a round baking dish with olive oil and line with parchment paper.
- Beat eggs in a bowl till frothy; add milk, basil, rosemary, mint, thyme, salt, and pepper and mix properly. Mix honey and lemon zest into Greek yogurt. Stir yogurt aggregate and Scamorza cheese into eggs. Pour egg combination into the prepared baking dish and pinnacle with Parmesan cheese.
- Bake within the preheated oven till set in the center, approximately 15 mins.
Notes :
- Reynolds® parchment may be used for easier cleanup/removal from the pan.
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