Herb Frittata

  • Copyright Fred Plotkin from La Terra Fortunata, Random House 2001

Total Time:
25 min
Prep:
10 min
Inactive Prep:
--
Cook:
15 min
Yield:
4 to 8 servings
Level:
Intermediate

Ingredients

  • 2 tablespoons unsalted butter, or more if needed
  • 2 tablespoons minced chives or onions
  • 1 1/2 cups fresh herbs and greens, all carefully cleaned and dried, then torn into small pieces
  • 12 large eggs
  • 6 tablespoons whole or low-fat milk
  • 1 tablespoon unbleached all-purpose flour
  • 2 tablespoons grated aged or semi-aged montasio cheese
  • Freshly ground black pepper

Directions

Thoroughly butter the bottom and sides of an 8-inch nonstick skillet. If 2 tablespoons are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add chives or onions. Heat gently, just until they give off a little fragrance. Add the herbs and greens and, if necessary, a little more butter. Stir so that all the flavors mingle.

While the greens are heating, beat the eggs, milk, flour, cheese and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in 1 hand, shake the pan continuously to prevent the frittata from sticking.

Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown.

Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving.

Variations:

To make a baked omelet, preheat the oven to 300 degrees F. Prepare the greens as above and transfer to a buttered 8-inch baking dish. Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens. Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve.

Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving.

This recipe was provided by professional chefs and may have been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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