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Frittata alla Sorrentina
Description Frittata alla Sorrentina
Herb Omelet with Tomatoes, Mozzarella and Arugula


1/4 cup extra virgin olive oil
1 small onion, peeled & coarsely chopped
2 cloves garlic, peeled & minced
1 tsp. each parsley, thyme, tarragon
1/2 cup grated Parmigiano Reggiano cheese
12 large eggs
1 tablespoon whole milk
1 cup cherry tomatoes cut in half
8 oz. Miceli’s bocconcini
Leaves from 1/2 bunch fresh arugula
2 Tbsp. extra virgin olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Heat oil in a heavy twelve-inch ovenproof non-stick skillet. Add onion, garlic, zucchini and peppers. Cook until onion becomes golden in color at medium heat. Preheat the oven to 400 degrees. In a small bowl, whisk the eggs with the Parmigiano Reggiano cheese, milk, herbs, salt and pepper. Add egg mixture to cooked vegetables and cook at low heat until the bottom is set and tiny bubbles form on the top. Remove from the stove. Meanwhile, cube the tomatoes and mozzarella and place in a bowl with the 2 Tbsp. olive oil. Season with sea salt and pepper. Tear the basil leaves and scatter in bowl with tomatoes and mozzarella. Place skillet in the oven to finish baking, about ten minutes or until top is set. Remove from oven and top with tomato and mozzarella mixture just before serving. Yield: 8-10 servings


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Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

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