- 8 large eggs
- 2 tsp parsley, chopped
- 2 tsp basil or marjoram
- 1 tsp thyme
- 3/4 cup shredded Gruyere cheese
- 1/2 cup grated parmessan cheese
- 2 tbsp butter
- 1 tsp salt
- black pepper to taste
Tuesday, March 9, 2010
Frittata For All!
As I explained in yesterday's post, frittatas are awesome. They're the BEST vehicle for utilizing your vegetables that will soon turn or little bits of hard cheese you just don't know what to do with. Leftover meats. Whatever you've got, a frittata will probably make it taste good because all it is really is a crustless quiche. It takes a little finesse to become a frittata expert, but with a practice you'll be great.
And so I give you the basic recipe which you can try to low-cal-it-up by using Egg Beaters, but it will be gross and will not set, trust me. This is PURE protein, just eat it. It's best served with a good mixed green salad.
First, preheat your broiler and have a rack ready in the upper quarter of your oven.
Whisk the eggs in a large bowl, add the fresh herbs, salt, pepper, and shredded cheese. Melt the butter in a heavy oven proof medium sized non-stick frying pan on medium heat. When the butter starts to foam, tip in the egg mix. Turn down the heat to low-medium and let the eggs cook gently for 10-15 minutes or so. (Seriously. Be patient.) Check to make sure the underneath is set and notice that the very top of your frittata is slightly runny.
(To check while it's in the pan, you'll continue to run a heat proof rubber spatula around the edges of the pan. You can gently lift it at that point when it begins to set)
Pop the pan under the broiler for a minute or so to set and lightly brown the top. YOU MUST WATCH THE ENTIRE TIME or you'll probably burn it.
Take it out when it's done.
Slide a spatula under the frittata to free it from the pan, slide onto a warm plate and serve in wedges.