Frittata with Castello White with Chili & bresaola

2 servings
  • 6 eggs
  • 1 onion
  • 1 tbsp oil
  • 8 slices of bresaola
  • 3-4 sprigs of thyme
  • 100g Castello Creamy Chili
  • Salt and pepper
Frittata with Castello White with Chili & bresaola

Preparation

Thinly slice the onions. Sauté the onions in oil for 3-4 minutes until they are clear. 

Whisk the eggs slightly. Season to taste with salt, pepper and thyme, then add to the pan. Cook for a couple of minutes until the egg begins to set, then add slices of Castello Creamy Chili and bresaola.  Bake at 180°C until firm, approximately 10 minutes.

Serve the frittata hot or warm and with a lovely green salad.

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