Recipe: Lemon-Herb Turkey Frittata and Ratatouille Napoleon

LEMON-HERB TURKEY FRITTATA
AND RATATOUILLE NAPOLEON
Adapted from Source: Chef Walter Staib
Servings: 4

1/4 cup olive oil
1 tablespoon finely chopped garlic
1 medium red onion, julienned
1 large red bell pepper, finely julienned
1 large green bell pepper, finely julienned
2 portobello mushrooms, stems and gills removed, finely julienned
6 to 8 large eggs
1 pound angel hair pasta, cooked al dente
1/2 pound Dietz & Watson Provolone cheese, julienned
1 cup grated parmesan cheese
2 pounds Dietz & Watson Lemon Herb Butter Breast of Turkey, julienned
1 teaspoon stemmed and finely chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 stick butter
Ratatouille, for serving (recipe follows)
Chive blossoms, for garnish

Preheat the oven to 350 degrees F.

Heat the oil in a large saut pan over medium heat, toss in the garlic, onion, mushrooms, and bell peppers, and saute until softened, about 5 minutes. Remove from the heat, and set aside in the refrigerator to chill.

Stir together the eggs, pasta, cheese, turkey, thyme, basil, oregano, and chilled saut ed vegetables in a large bowl, and season with salt and pepper.

Heat the butter and remaining oil in a saut or omelet pan over medium-high heat, and add about one-eighth of the egg mixture, shaping it into a cake about 1/2 inch thick and 2 to 3 inches in diameter. Brown on each side for about 3 minutes, then remove the frittata to a baking sheet. Repeat seven more times with the remaining mixture.

Place the frittatas in the oven and bake for about 8 minutes, until cooked through.

Place one frittata in the center of each plate. Top with a generous amount of ratatouille and finish with another frittata to make a Napoleon. Garnish with the chive blossoms.

---

RATATOUILLE
Servings: 6 to 8

1/4 cup olive oil
3 cloves garlic, peeled and finely chopped
1 onion, peeled and chopped
2 red bell peppers, cored, seeded, and chopped
1 large eggplant, trimmed and chopped
1 yellow squash, trimmed and chopped
1 cup tomato paste
2 tomatoes, cored, seeded, and chopped
Salt
Freshly ground white pepper

Heat the oil in a large saut pan over medium heat, add the garlic, and saut until lightly browned, about 1 1/2 minutes. Stir in the onion and bell peppers and saut until softened, about 1 1/2 minutes.

Toss in the eggplant and squash and stir in the tomato paste. Raise the heat to high, bring to a boil, and boil for about 5 to 8 minutes, stirring frequently.

Add the tomatoes, cook for 1 minute more, and season with salt and white pepper.