Summer’s here, as we can all tell by the temperatures and there’s a LOT going on at your favorite neighborhood Italian restaurant in Milton! While we are busy daily, prepping our made-from-scratch dough, Chef has also been busy creating some great new Italian dishes using the best seasonal ingredients available. We think our best news is…drumroll please…Mondo Pizza Kitchen will now offer Saturday & Sunday Brunch! That’s right, starting June 13, we’ll have great new brunch items to share with our Milton familia! Please come join us for brunch this weekend in the osteria or dining room for our fantastic new brunch features. Here are just a few of the menu items you can enjoy this weekend at Mondo Pizza Kitchen…your favorite neighborhood Italian restaurant in Milton:
How about our mouth-watering Braised-Beef Short Rib with a Calabrese Italian Pepper Hollandaise?
Of course we have plenty to offer the egg lover in your family, including this Goat Cheese Frittata with Roasted Veggies!
Last but not least, for our healthy-minded diners, we’ll have you feeling healthy and refreshed with our Greek Yogurt with Agave, Granola and Fresh Fruit.
Hopefully, these great new menu items will have you and yours racing to Mondo Pizza Kitchen this weekend! We have lots of other delectable dishes to tempt your palate this Saturday and Sunday! Don’t forget to celebrate Dad with a delicious brunch on June 21st. To celebrate our new brunch, we thought we’d share a great brunch recipe with our friends and family from our very own menu.
Spring Vegetable & Prosciutto Frittata
3/4 c. heavy cream
6 eggs, beaten
3 oz. prosciutto, chopped
Kosher salt and freshly ground black pepper
2 tbsp. unsalted butter
1/2 lb. asparagus, trimmed and cut into 2-inch pieces
4 scallions, sliced
1 garlic clove, finely chopped
4 oz. goat cheese, crumbled
Preheat oven to 350°F. Whisk together eggs, cream, prosciutto, 1 teaspoon salt, and ½ teaspoon pepper in a bowl.
Melt butter in a 10-inch oven-proof nonstick skillet over medium-high heat. Add asparagus and sauté until crisp-tender, 2 to 4 minutes. Add scallions, and garlic and sauté until scallions are just wilted, 1 to 2 minutes.
Reduce heat to medium. Pour egg mixture over vegetables and cook until eggs begin to set around the edges, 3 to 4 minutes. Sprinkle with goat cheese. Bake until set, 15 to 17 minutes. Serve immediately.
We hope you enjoy this great recipe from our kitchen – the first of a recipe series from Mondo Pizza Kitchen! Take advantage of the kids being home this summer and get the entire family in the kitchen to experiment with some great new recipes! In order to help you accomplish this, we’re going to share one of Mondo’s favorite recipes each month in our blog. Be on the lookout each month for some great recipes from your favorite neighborhood Italian restaurant in Milton!