Frittata is Italian for omelette.
Popular in the Mediterrean, it is often served at room temperature.
This is a variation of my Grandfather's recipe, which was often served weekly as my family observed non-meat meals, on Fridays, for years.
He was an exceptional, and beloved cook !
Vine ripened tomatoes and basil are at the height of their season right now.
As an entree, this recipe serves 4-6 guests. If served as a tapas, more friends will enjoy it.
Cooking time may take as long as 45 minutes. This recipe is best prepared by a patient cook.
Ingredients:
* 3-5 cloves of Garlic (Check the popularity of garlic added to eggs with guests)
* 2 tablespoons of Olive Oil
* 1 large sweet onions (Part of a red onion may be added for color.)
* 2 zucchini (or potatoes) thinly and uniformly sliced, to line the bottom of the skillet
* 6 eggs
* 1/4 cup of chopped basil
* 2 large tomatoes seeded and diced (Using a knife with a serrated edge will help make the cutting easier.)
* 1/4 cup of shredded Locatelli cheese (Remember ? This is a salty cheese, so be careful when salting the recipe.)
* 2 tablespoons of finely chopped cilantro (or parsley, or fresh chives)
* Salt and Pepper to taste
*** Read directions before beginning. ***
Preheat the oven to 350. (You'll be broiling for a few minutes at the end, not baking.)
* In a very large non-stick skillet, sweat the onions in olive oil. (Without the right skillet, you'll need to use more oil, to ease the fritatta release from the pan.)
* Add minced garlic and further sautee the onions.
* Add zucchini (or potatoes) to skillet and further sautee for 2 minutes
* Reduce heat.
* Beat eggs until blended.
* Fold in cheese (Any favorite cheese will work just fine, though I wouldn't suggest cream cheese, at this point of the process. Cream cheese could be added prior to broiling.)
* Add most of the chopped basil (Reserve some for a garnish.)
* Add 1/2 of the diced tomatoes (Reserve some for a garnish.)
* Fold the egg mixture, a second time, to blend.
* Pour into the heated skillet over the onions / garlic / zucchini mix.
* Adjust the skillet heat to medium - low.
* Allow the fritatta to cook slowly, on top of the stove, until the sides appear done, but center remains loose. (There may be a couple of large bubbles that may form in the center. If so, you can pop the air out of them. The fritatta is soon to go under the broiler.)
* Using a spatula, lightly separate the mixture from the sides of the skillet, allowing the egg mix to slide downward.
* Reduce heat slightly and cover the skillet.
* As the mixture is beginning to brown, wrap the skillet's handle in aluminum foil, to protect it.
* Slide under the broiler, at 350, until top of fritattata is a golden color. Keep a close watch on it as it will finish very quickly. (With the 'right' non-stick skillet, I have been able to slide the entire fritatta onto a large round platter, and then back into the skillet to finish it off on top of the stove. It never hits the broiler, which keeps the kitchen and house a cooler temperature. The Calphalon 'Unison' Slide Omelette Skillet is the kitchen star for this recipe.)
Garnish platter with remaining basil and chopped tomatoes along with the minced cilantro.
I serve this dish slid out of the skillet onto a large round platter, occasionally with a side of salsa.
Match your platter and skillet before sliding the fritatta out. It can be served from the skillet, if a platter is not available.
** This recipe can be the core of many vegetable, cheese and mushroom variations. It lends itself to kitchen creativity. **
As always, serve and enjoy with your family of friends.
Leftovers are delicious served cold with sliced tomatoes or a fresh salsa.
*** Does anyone have my large (14") orange Fiesta Ware platter ? ? ?
I've been trying to relocate it for months & haven't found it in any of my favorite hiding places, or kitchens of friends.
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