Veal Frittata

Ingredients

• 225 g (1/2 lb) ground Quebec Veal
• 30 ml (2 tbsp) vegetable oil
• 1 tomato, chopped
• 30 ml (2 tbsp) onion, chopped
• 1/2 green pepper, chopped
• 15 ml (1 tbsp) tomato paste
• 15 ml (1 tbsp) paprika
• 5 ml (1 tsp) cayenne pepper
• 30 ml (2 tbsp) water
• Salt and pepper to taste
• 250 ml (1 cup) grated Quebec mozzarella cheese
• 60 ml (1/4 cup) chopped fresh parsley
• 8 eggs

Preparation

1. Preheat oven to 220°C (425°F).
2. Heat half the oil in a skillet over medium heat. Cook ground veal for 3 to 4 minutes, breaking up meat with a wooden spoon. Set meat aside in a large bowl. Remove excess fat from pan.
3. In the same skillet, heat remaining oil over medium heat. Sauté tomato, onion and pepper for 2 to 3 minutes.
4. Add tomato paste, paprika, cayenne pepper and water. Season with salt and pepper and stir.
5. Pour the vegetable mixture into the bowl containing the meat. Add cheese, parsley and eggs. Stir until smooth.
6. Oil a 20 cm (8 inch) baking dish, place veal mixture on top and level surface.
7. Bake for 35 to 40 minutes, until set.
8. Serve with a green salad.