- 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
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.