Waking up and apparently ambitious in the new year, I cooked breakfast. This is maybe a three to four time a month event. I was frying up some sausage and Zach said he wanted eggs as well. So, I was getting ready just to scramble some up, but took a minute to look at The New Best Recipe, which we are working through to see if there was something I could knock off the list. Alas, almost as easy as just scrambling some eggs, we had this tasty frittata for our first breakfast of 2008.
Serves 2 to 4
(We halved the recipe and it was just enough for two with a sausage patty a piece and some toast for Zach)
1 tablespoon extra virgin olive oil
1/2 small onion
2 tablespoons mined herb leaves, such as parsley, basil, dill, tarragon, or mint
1/3 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 large egg, lightly beaten
1. Adjust an oven rack to the upper-middle position and heat the oven to 350 degrees.
2. Heat the oil in an 10-inch ovenproof nonstick skillet over medium heat. Swirl the skillet to distribute the oil evenly over the bottom and sides (Note: This is important, you can see in the picture above where ours stuck in the front). Add the onion and saute until softened, 3 to 4 minutes. Stir in the herb (We used parsley).
3. Meanwhile, beat the Parmesan cheese, salt and pepper into the eggs with a fork in a medium bowl.
4. Pour the egg mixture into the skillet and stir lightly with a fork until the eggs start to set. Once the bottom is firm, use a thin plastic spatula to lift the frittata edge closest to you. Tilt the skillet slightly toward you so that the uncooked egg runs underneath. Return the skillet to the level position and swirl gently to evenly distribute the egg. Continue cooking about 40 seconds, then lift the edge again, repeating the process until the egg on top is no longer runny.
5. Transfer the skillet to the oven and bake until the frittata top is set and dry to the touch, 2 to 4 minutes, removing it as soon as the top is just set.
6. Run a spatula around the skillet edge to loosen the frittata. Invert the frittata onto a serving plate. Serve warm, room temperature or chilled.
2. Heat the oil in an 10-inch ovenproof nonstick skillet over medium heat. Swirl the skillet to distribute the oil evenly over the bottom and sides (Note: This is important, you can see in the picture above where ours stuck in the front). Add the onion and saute until softened, 3 to 4 minutes. Stir in the herb (We used parsley).
3. Meanwhile, beat the Parmesan cheese, salt and pepper into the eggs with a fork in a medium bowl.
4. Pour the egg mixture into the skillet and stir lightly with a fork until the eggs start to set. Once the bottom is firm, use a thin plastic spatula to lift the frittata edge closest to you. Tilt the skillet slightly toward you so that the uncooked egg runs underneath. Return the skillet to the level position and swirl gently to evenly distribute the egg. Continue cooking about 40 seconds, then lift the edge again, repeating the process until the egg on top is no longer runny.
5. Transfer the skillet to the oven and bake until the frittata top is set and dry to the touch, 2 to 4 minutes, removing it as soon as the top is just set.
6. Run a spatula around the skillet edge to loosen the frittata. Invert the frittata onto a serving plate. Serve warm, room temperature or chilled.
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