Thursday, September 09, 2010

Fritatta with Onion & Fresh Herbs

Frittatas were originally a peasant food, made cheap and easy with whatever ingredients were at hand. Frittatas are super delicious and usually a big hit with people. They are super easy to make once you get the hang of them and you can use whatever kinds of ingredients you want. I think my favorite frittata is the egg and parmesan with leftover pasta that had been tossed in my mom's ragu sauce. It may sound weird, but don't knock it until you try it! So yummy.  :9


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  • 1 Onion, thinly sliced or 10 green onions, chopped
  • 1/4 cup olive oil
  • 5 - 6 large eggs (you can use up to 8 or 9 if you like your frittatas thicker), as fresh as possible
  • 4 Tbsp. assorted fresh herbs (parsley, basil, thyme, oregano, etc.)
  • 1 Tsp. assorted dry herbs
  • 1/2 cup Parmigiano, grated (optional)
  • Salt and pepper to taste
    Optional additions:
  • 3 zucchini, sliced
  • 3 golden potatoes, cubed or sliced
  • 1 red pepper, chopped
  • 12 oz spinach or other greens
Place onion, oil, salt and pepper in large sauté pan. Cook until transparent, about 8 minutes using medium heat. Add optional ingredients.

Beat together in small bowl eggs, herbs, cheese, salt and pepper.

When onions (and other veggies) are cooked, add egg mixture to pan. Cook while using a spatula to push the cooked edges toward the middle, tilting the pan to allow the uncooked egg to run into the space. Do this all around the pan until the egg doesn't run anymore.

Check to see if bottom is slightly browned and the mixture is beginning to hold together. If you have an oven-friendly sauté pan, preheat your oven to 350 and when the bottom is browned, pop the pan in the oven until the frittata has cooked through and the top is well-set.

If you don't have an oven-friendly sauté pan, carefully transfer the frittata to a plate or pan cover, then invert back into the pan. Cook the other side then invert onto a serving plate.

Garnish with more fresh herbs and freshly ground pepper, serve warm or at room temperature.

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