Recipe Frittata Campagnola Gratinata Al Taleggio


8 oz. Taleggio cheese
1/2 cup sliced cooked onions
1/2 cup roasted red peppers
Eight eggs
2 tbsp. chopped parsley
olive oil
1 tbsp. butter
salt and pepper

How to make the Frittata campagnola gratinata al Taleggio:

Beat the eggs in a large bowl. Add the cooked onions, the roasted peppers cut into strips, salt and pepper to taste.

In a large omelet pan heat up some olive oil with the butter. When very hot, pour in the egg mixture and cook until the frittata is slightly “runny.” Place the frittata on an ovenproof dish.

Cover with the sliced Taleggio cheese. Place in a hot oven at 375°F for 5 minutes, or until the Taleggio cheese has melted. Serve immediately.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at