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Herb
Frittata
Mince about
1 cup of fresh herbs- chervil, parsley, dill, or basil should make up
the bulk of them, but others such as tarragon, oregano, marjoram, or chives
may be added in smaller quantities-and stir them into the egg mixture
just before turning it into the skillet. Proceed as below, garnishing
with whatever herb you like.
Yield:
4 servings
Ingredients:
- 2 tablespoons
butter or olive oil
- 5 or 6
eggs
- 1/2 cup
freshly grated Parmesan or other cheese
- Salt and
freshly ground black pepper to taste
- Minced
fresh parsley leaves for garnish
Method:
1.
Preheat the oven to 350 degrees F
2. Place
the butter or oil in a medium-to-large ovenproof skillet, preferably non-stick,
and turn the heat to medium. While it's heating, beat together the eggs,
cheese, salt, and pepper. When the butter melts or the oil is hot, pour
the eggs into the skillet and turn the heat to medium-low. Cook, undisturbed,
for about 10 minutes, or until the bottom of the frittata is firm.
3. Transfer
the skillet to the oven. Bake, checking every 5 minutes or so, just until
the top of the frittata is no longer runny, 10 to 20 minutes more.(To
speed things up, turn on the broiler, but be careful not to overcook.)
Garnish and serve hot or at room temperature.
From How
to Cook Everything: Simple Recipes for Great Food
by Mark Bittman
Copyright© 1998 by Mark Bittman
Permission by Macmillan
New York, NY
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