NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Vegetable Pecorino Cheese Frittata

Vegetable Pecorino Cheese Frittata
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes


  • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
  • 9 large eggs
  • 1 red or yellow bell pepper
  • 1/2 yellow onion, (1 small)
  • 1 cup cherry tomatoes
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup pecorino cheese, grated
  • 1 tablespoon olive oil


HEAT oven to 400°F. Set aside an oven-safe 10-inch skillet (preferably non-stick).

CHOP pepper into strips, slice onion thinly, and cut tomatoes in half. Set aside.

In a medium bowl, whisk together eggs, evaporated milk, salt, pepper, and half of the cheese. Set aside.

Over medium heat, warm the olive oil in the oven-safe skillet. Sautee vegetables for 3-4 minutes until onions are translucent.

REDUCE heat to low and add the egg mixture to the pan. Stir briefly to combine all ingredients. Then let the eggs cook, undisturbed, for 3-4 minutes until they begin to set on the bottom.

TRANSFER skillet to the oven to continue cooking. Cook an additional 8-10 minutes, until the eggs are set on the outer edge, and mostly set in the middle. This can be cooked longer, for a firmer egg consistency.

Taking precautions, remove the skillet from the oven and let the skillet cool on a cooling rack for 10-15 minutes prior to serving.

CUT frittata into wedges for serving.