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Frittata
About this recipe
We stole this idea from the French (they’re always cooking with eggs). A frittata makes for a great quick meal. Have your partner whip up a salad and serve with pork and beans.
Instructions
In a bowl, mix together:
- 8 eggs,
- 2 tbsp. Parmesan cheese,
- 2 tbsp. grated white cheese like cheddar, mozzarella, or friulano (optional),
- 2 tbsp. breadcrumbs (optional),
- 2 tbsp. chopped fresh parsley,
- ½ tsp. salt, ¼ tsp. black pepper, and maybe a quick shake of basil.
In a Teflon pan, fry:
- 2 tbsp. olive oil,
- ½ cooking onion (diced),
- 1-2 cups zucchini (also diced).
Lightly season with salt, pepper, and a little garlic powder.
When vegetables look good, turn burner to lowest setting and add the egg mixture. Use a spatula to loosen the mixture from the edges and poke a few holes. Shake the pan a few times. Keep loosening and making holes until the eggs are 80% cooked (they should be slightly brown on the bottom).
Complete by broiling in the oven on lowest setting or, if you’re good, flip using a large plate and cook the other side.
Notes
- Don’t forget the beans.
- Use a small pan so the frittata will be thick.
- To make a country frittata, fry diced red bell pepper for a few minutes before adding the onion.
- For a real treat, fry broken-up Italian sausage with the onion until cooked. Then add egg mixture.
- You could also use boiled spinach (squeeze dry and chop) or fresh tomatoes (drop in boiling water for a few seconds, peel, remove seeds, and dice—not too small).
- Since eggs love asparagus, dice 1 lb. asparagus (ends snapped off) into 1-inch pieces and parboil until half cooked (2-3 minutes with water in microwave), and use instead of zucchini. You can also use canned artichokes.
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Make frittatas with fresh mushrooms (first nuked), diced capicollo or ham, just onion (use a whole onion), or potatoes previously fried in oil. (The potato one isn’t that good, but the others are excellent.)