Frittata a la Begni

1 bag of frozen vegetables

1 small onion

2 large franks

6 eggs

1 cup of shredded cheese of your preference

Garlic

Tempero Arisco (seasoning) or salt

Paprika 

1. Heat oven to 350°F.

2. Cook and stir the onion (chopped), garlic (crushed), sliced franks and vegetables on medium-high heat 3 min. or until crisp-tender. 

3. Beat eggs and seasoning/salt in medium bowl with whisk until well blended.

4. Add franks and vegetables to 10-inch ovenproof skillet or pan.

5. Add egg mixture.

6. Cover egg, franks and vegetables mixture with cheese.

7. Sprinkle paprika over mixture for better taste and color.

8. Bake 20-30 min. or until frittata is puffed and golden brown.

Serves 3-4 - Approx. 270 calories per serving (4) - Suggestion: serve with fresh green salad and tomatoes and toasts.

I cooked this dish on Wednesday for dinner and it was pretty easy and tasty. Truly delectable, I might add! Great to finish up with some left overs I had in the fridge too! 

I have always been skeptical of recipes that call for more than 4 eggs. I don't know why, but that's why I have never had the guts to make a Brazilian delectacy called 'quindim' that usually calls for 8-12 eggs!!!!!! But I gave it a shot and it was great! As a side dish, I suggest cutting small loaves or slices of bread or rolls in half, placing them on a baking tray, then you pour olive oil on each cut half of the roll, add some italian seasoning and put it in the oven with the frittata (see picture 2). Back to the frittata, one thing I noticed was that as the cheese melted and gratinated, it created a layer over the eggs making the frittata hard to fully cook (see picture 1). After about 20 minutes it was in the oven, I had to make small wholes in the cheese to allow the frittata to fully bake and voilá, it was ready and juicy, not dry, in another 10 minutes or so (see picutre 3). Enjoy!

Any ideas? Suggestions? Remarks? Please, let me know!