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Frittate
A
frittata is an Italian egg dish that is often described as an omelet.
Frittate (one frittata, two frittate) are actually more like an egg torte or
cake. In 1 Tablespoon of olive oil 3-4 large eggs, beaten 1 small tomato, chopped (fresh or canned) 1 small redskin potato, boiled and sliced ¼ cup diced ham a few spinach leaves, blanched or wilted fresh basil, shredded, to taste garlic, to taste salt and pepper to taste ¼ cup grated Pecorino or Parmigiano cheese Preheat
the oven to hot, 400-450. Heat a small ovenproof skillet (8”) over
medium flame and add the olive oil, then the beaten eggs. Let the eggs set on
the bottom of the pan for a moment, then add the tomato, potato, ham,
spinach, basil, and garlic. Allow
the eggs to set around the edges, until the frittata is about half cooked. Sprinkle
the top with salt and pepper and the grated cheese and place it into the hot
oven. Cook until the center is set. Remove to a plate, slice into wedges, and
serve immediately. An
8” frittata and a salad feeds two people, or
one very hungry one. A 10” frittata (increase the eggs to 8) should
feed four people, with a salad. Variations. Recently, we did a frittata
demo in my home kitchen. During this demo, we did several variations on a
theme. If you have any ingredients that need to precook, such as pancetta,
put that in the pan and cook it before adding the eggs. Otherwise, the
process is identical. Here are some variations: Pancetta, Rapini, and Feta Cheese Pancetta, Sun-Dried Tomatoes, and Spinach Spinach, Caramelized Onion, Asparagus, and Artichoke
Heart Pancetta, Red Onion, Artichoke Heart, Feta, and Basil |
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