Parmesan and Chicken Frittata

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Parmesan and Chicken Frittata


By Monish Gujral Published: April 22, 2013

  • Yield: 3-4 Servings
  • Prep: 10 mins
  • Cook: 8 mins
  • Ready In: 18 mins

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  1. Preheat the oven to 350 degrees. Coat a nonstick 10-inch saute pan with olive oil.
  2. Add the salami and brown. Add the peppers and saute until they are soft.
  3. Beat the eggs along with the cream and salt in a bowl. Add the Parmigiano cheese.
  4. Add the eggs to the saute pan with the peppers and salami. Stir the eggs to evenly distribute the salami and peppers throughout the eggs.
  5. Place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through.
  6. Remove from the pan. Cut into wedges and serve hot or a room temperature.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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