Frank Frittata

1 cup grated Edelweiss Creamery Emmentaler Swiss cheese, divided

6 eggs, beaten

¼ teaspoon black pepper

¼ teaspoon salt

½ tablespoon chopped parsley

¼ cup cream

¾ cup all beef franks, sliced ¼-inch thick

1 teaspoon butter

¼ cup chopped onion

Heat oven to 400 degrees. Place parchment paper on a sheet pan.

Using a total of 10 tablespoons of the Swiss cheese, create five somewhat similar 2- to 3-inch circular piles of Swiss cheese on the lined pan. Bake 5 to 6 minutes. Use a pancake flipper to remove them from the pan and shape or cut them for garnishing the frittata. These chip-like wafers of cheesy goodness are called frico in Italy.

Set oven to broil. In a medium bowl, beat the eggs with a whisk. Add 2 tablespoons cheese, pepper, salt, parsley and cream; stir to combine.

Heat 12-inch, nonstick, oven-safe pan or well-seasoned cast iron pan over medium heat. Spray pan with nonstick spray, add hot dog slices and saute about 2 to 3 minutes until caramelized. Flip over the dogs to lightly brown the other side. At this time add butter and onions to the pan and continue to saute for another 2 to 3 minutes. Pour egg mixture into pan and using a heat safe spatula, scrape off sides and bottom as the eggs cook. Gently stir to spread the ingredients evenly around the pan. Cook and scrape for 1½ to 2 minutes. Stop stirring the egg mixture. After another 1 to 2 minutes or when the eggs have set up on the bottom, evenly sprinkle top with the remaining 4 tablespoons of cheese. Place pan under broiler for 1½ to 3 minutes, or until lightly browned. Remove from broiler and slide frittata out of the pan onto a cutting board. Slice, garnish with baked cheesy wafers.

Serves four.

David Rench, Spring Grove