Monday, September 2, 2013


I'm not going to add any pictures to this post. Why? Beacuse there are too many ways you can do up this recipe. Find the Google images for 'frittata' and you will see what I mean.
Basically a frittata is a quiche without the crust - that's why you want to serve it with a baguette. You can add or change ingredients, except for the eggs, butter, and onions which are de rigueur, to your heart's content. It's another what-have-you-on-hand recipes. Think of adding asparagus, tomatoes, green pepper, chilli pepper, potatoes,even leftover spaghetti. How 'bout some ham or bacon? Change the cheese, change the seasonings. You can't go too far wrong.

I adapted this recipe from one I found in Bon Appetit many months ago.

Preheat the oven to 400°

4 eggs     
¼ cup grated parmesan
½ tsp. dried basil

½ tsp. powdered sage
1 Tbsp butter                              
1 small onion, diced
4 white mushrooms, sliced thin (optional) 
salt and pepper to taste
½ cup shredded mozzarella

Have all ingredients ready before starting. Whisk eggs, parmsan and herbs in a small bowl.

In an ovenproof nonstick pan, heat the butter over medium heat and sauté the onions until they are just soft. Add the mushrooms and continue to cook until the onions are golden, adding salt and pepper to taste.

Reduce the heat to low. Add the egg mixture to the pan and cook until it begins to set – about 2 minutes. Sprinkle the mozzarella on top. Put the pan in the oven and bake until eggs are set – about 7 to 10 minutes. Cut frittata in half with a wooden spatula and slide the halves on to plates.

Serve with salad and baguette.

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