Frittata Rustica con Peperoncini, Pecorino e Insalata

1.Preheat the oven to 180°C (350°F).

2.In a large mixing bowl, whisk together the eggs, soy milk, grated pecorino cheese, salt, and black pepper until well combined and slightly frothy.

3.In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced stuffed chili peppers and sauté for about 2-3 minutes until they are fragrant and slightly softened.

4.Pour the egg mixture into the skillet over the sautéed peppers. Stir gently to distribute the peppers evenly throughout the mixture.

5.Cook on the stovetop for about 5 minutes, or until the edges begin to set but the center is still slightly runny.

6.Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes, or until the frittata is puffed and golden brown on top and fully set in the center.

7.While the frittata is baking, prepare the salad. In a bowl, combine the mixed salad greens with balsamic vinegar, honey (if using), and a pinch of salt and pepper. Toss gently to coat the greens evenly.

8.Once the frittata is done, remove it from the oven and let it cool for a few minutes before slicing into wedges.

9.Serve the frittata warm on a plate, garnished with the fresh salad on the side and accompanied by slices of crusty toasted bread.