Chef Selwyn Wickham and Host Wendy Foncette guide you through…How to make…
Frittata.. Breakfast
3 to 4 eggs
3 to 4 tbsp heavy cream
3 tbsp chopped onions
diced pumpkin
roasted corn
bacon chopped and sauteed
cheddar cheese
parmesan cheese
vegetable oil
Procedure.
Cook bacon until crisp. remove from pan and set aside
Add three tbsp vegetable oil
Saute pumpkin and roasted corn
Add remaining vegetables toss and allow to cook lightly
Beat eggs with cream and add to the pan. Mix well to combine.
Shake to ensure the items are not stuck to the pan. When almost cooked add the cheese
Place in a 350F oven for about ten minutes
Remove and plate.
Slice and serve warm
Recipe courtesy Chef Selwyn Wickham Central School of Culinary Arts
868 388-3263 For Classes, Cooking, Baking, Cake orders
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