Recipe: Italian Frittata
This recipe features local produce from 9 Bean Rows Farm, Isadore Farm, Birch Point Farm and locally produced products from Leelanau Cheese.
Homemade green onion infused olive oil (recipe link)
Farm fresh local eggs
Farm fresh local red onion
Farm fresh local tomato
Farm fresh local yellow pepper
Farm fresh local rosemary
Farm fresh local chives
Local raclette cheese
Preheat oven to 400 degrees. Separate ten egg whites to a large glass mixing bowl. Slice one quarter cup red onion, and separate into rings. Slice one half cup tomato into long slices. Slice one half cup yellow pepper into long slices. Remove two tablespoons rosemary leaves from stems and mince. Mince two tablespoons chives. Cube three tablespoons raclette cheese.
Warm two tablespoons green onion infused oil in a large metal skillet over medium heat. Layer half the onion rings on the bottom of the skillet, then place half the tomato slices and half the yellow pepper slices in the skillet. Gently pour in egg whites and add one tablespoon rosemary, one tablespoon chives and one tablespoon raclette cheese. Cook on on medium heat uncovered for four-five minutes until the eggs begin to set.
Layer on the remaining onion rings, tomato slices, remaining yellow pepper slices, one tablespoon rosemary leaves, one tablespoon chives, one tablespoon raclette cheese and bake uncovered in the over for ten minutes.
Remove frittata from oven, add one tablespoon raclette cheese and bake for five additional minutes. Remove frittata from oven and let rest for five minutes before serving.