I tried a recipe for Italian Tomato Fritatta earlier this evening. It
turned out really nice.
Recipe is as follows:
2 oz. pancetta, chopped
1 cup chopped onion
1/3 cup finely chopped fennel (white part only)
8 eggs
1 tsp. basil
1 cup shredded Italian blend cheese
1/4 cup California Sun-Dry Julienne Cut Tomates, squeezed dry between
paper towels and chopped. Freshly ground pepper to taste.
Preheat oven to 400F. Cook pancetta, onion and fennel in a medium
skillet over medium heat for 15 minutes, stirring frequently. Stir in
tomatoes. Beat together eggs, basil and pepper, pour into skillet.
Cook stirring linghtly, for 1 minute. Stir in cheese and cook until
eggs are about half cooked. Place skillet in oven and bake for 10
minutes or until center is set. Makes 6 servings.
*For those of you, who have a Raley's or a BelAir market near your
home, this recipe came from the free "Something Extra" magazines they
distribute at the checkout counter.
Myrl Jeffcoat