Frittata Recipe
SAVORY CHEESE AND HERB VEGETARIAN FRITTATA
SAVORY CHEESE AND HERB VEGETARIAN FRITTATA
Preheat oven to 375.
4 large eggs, room temperature
Salt and pepper
2 tablespoons butter
Chopped fresh herbs: Couple tablespoons each: chives, parsley and a shake or two of dry tarragon (or a tablespoon fresh chopped)
3/4 cup Parmesan cheese
1/2 cup Cheddar, shredded
Chopped chives for garnish
Separate eggs. Whisk yolks with salt and pepper to taste (I know, you can’t really taste because the eggs are raw, but add a few shakes of each) until thick and fairly light.
Beat whites with a dash of salt until stiff but not dry. Pour yolks over whites and gently fold them into whites.
Melt butter in a 10” nonstick skillet and heat just until starting to foam but not brown. Pour egg mixture into skillet, spread evenly and smooth top. Cover pan with a lid whose underside has been sprayed to prevent sticking. Cook over low heat for about 5 minutes. Remove cover and sprinkle omelet with cheeses and herbs.
Put skillet in oven until top is set, about 3 minutes or so. Remove from oven and sprinkle with chives. Cut into 8 wedges.
MIMOSAS
Easy and elegant. No real recipe but here’s how I do it. Chill champagne. Pour a couple of ounces, about ¼ cup, orange juice into a champagne glass. Fill with champagne and stir gently. Garnish with sliced strawberry.
BROWN SUGAR BROILED BACON.
Cut bacon in half. Pat top of each piece into brown sugar, either light or dark. Shake off excess. Broil several inches away from heat until crisp, turning once, or bake at 375 – 400 about 20 minutes or so.
This is a great recipe for a fritatta.
©2006-2010 Rita Heikenfeld and AboutEating.com
