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Filled frittata (Frittata ripiena) from The Silver Spoon, New Edition (page 462) by Phaidon Press Editors

  • Swiss cheese
  • ham
  • mushrooms
  • eggs
  • cooked tongue

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Notes about this recipe

  • Delys77 on August 27, 2012

    Pg. 462 Ham, cheese, mushroom, and eggs! I suppose you can't really go wrong with that combination whether it be breakast, lunch, or dinner. I dind't fold it as suggested, I simply went with the more classic firttata approach of starting ont the stove top and then popping it into the oven, with a little broiling at the end to brown. Delicious, but serves closer to two than 4.

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