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La Belle Cuisine
The Last Frittata Recipes You’ll Ever Need
Recipe Source:
The Fannie Farmer Cookbook
by Marion Cunningham, Thirteenth Edition,
1990, Alfred A.
Knopf, Inc.
 
You may
well want another frittata recipe (I absolutely refuse to tell you how
many
I have!), but the fact remains that these two basic ones will give you
the
foundation you need. And do not stop there. Use you imagination!
The
possibilities of vegetable, cheese and meat combinations are endless…
Potato and Leek Frittata
Serves four
“A
frittata is the flat omelet served in Mediterranean countries that
is often
a background for spicy vegetables. It is easier to make (than
separate omelets)
for four or more.”
4 tablespoons butter
1 tablespoon oil
1cup 1/2-inch cubes peeled potato
1 cup sliced leeks
1 tablespoon minced parsley
1/4 cup freshly grated Parmesan cheese
5 eggs
1/2 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Heat 2 tablespoons of the butter and the oil in a skillet.
Add the potatoes
and leeks and cook until the potatoes are cooked and
lightly browned.
Put into a bowl, toss in the parsley and cheese, and set
aside. Combine
the eggs, cream, salt, and pepper, and add to the potatoes
and leeks. Melt
the remaining 2 tablespoons of butter in the skillet. Pour
in the egg mixture and cook very slowly over low heat, pricking the top with
a fork and lifting the bottom gently. Cover and cook 2 – 3 minutes until the
bottom is
brown and set.
Slide out onto a dinner plate and invert into the
pan. Or else place the
frittata under a preheated broiler until the top is
brown.
Spinach-Cheese Frittata: Eliminate the potatoes and leeks.
Sauté
1/2 cup chopped spinach and 1/2 onion, chopped, in the butter and
add
1/4 cup freshly grated Parmesan cheese to the egg mixture.
Frittata with Cheese and Vegetables
Serves four
“Makes a
fine hot lunch or may be cut into wedges and
served cold
as a summer
appetizer.”
3 tablespoons olive oil
2 cloves garlic, minced
1 small onion, chopped
6 eggs
3 tablespoons finely chopped parsley
3/4 cup drained and diced cooked vegetables,
a combination of 2 or more:
zucchini, asparagus,
spinach,
green beans, eggplant, artichoke
hearts,
tomatoes
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon thyme, crumbled
Salt to taste
1/4 teaspoon freshly ground pepper
Preheat the broiler. Heat the oil in a heavy skillet. Add the
garlic and onion and cook until soft. Remove the skillet from the heat. In a
bowl, mix the
eggs with the remaining ingredients. Put the skillet back on
very low heat. Pour in the egg mixture, stirring to incorporate the garlic
and onions. Cover and cook 2 – 3 minutes, until the edges shrink a little.
Slip under the broiler
to brown lightly.
Sausage and Pepper Frittata: Instead of using the 3/4
cup cooked vegetables, sauté with the onion and garlic 1/2 green
pepper, in 1/2-inch squares, and 8 thin slices pepperoni sausage
in the oil before adding
the eggs.
Mushrooms, Ham, and Red (or Green) Pepper Frittata:
Instead of
using 3/4 cup cooked vegetables, sauté with the onion and garlic 1/4
pound small mushrooms (or large ones cut in quarters), about 1/3 cup
diced ham, and 1/2 red or green [bell] pepper, diced.
Featured Archive Recipes:
Andouille and Pepper
Farmer-Style Omelet
Baked Asparagus and Yellow
Pepper Frittata
Eggs by Julia
Index - Breakfast Recipe Archives
Yummy Muffin Recipes
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