OK, so I wasn’t going to post this – I wasn’t even going to photograph it (I don’t photograph most of what I cook or eat). For some reason, a lot of the cooking that I post on this blog are first takes or one-off dishes.
But damn it – I do know how to cook. My toque may not have 101 pleats (sorry if you don’t understand that – look it up), but it’s got a serious few and I can put a hurtin’ on some eggs when I feel like it.
Now it’s not like there is anything difficult about a frittata, but as with all things egg, if you don’t pay attention to what you’re doing you can seriously f* it up. And before anyone jumps on my back about frittatas not being brown on top – it’s not burnt. I sprinkle grated Parmigiano-Reggiano on top before it goes under the broiler to create a kind of frico crust.
I’ll post a recipe later if anyone’s interested. OK – done with my chest thumping.
***** UPDATED WITH RECIPE *****
OK, enough of you asked, so here you go – it’s really not hard (or exact – just the way I like it).
- 1/4 onion – chopped
- 1/2 medium tomato – chopped & drained
- 1/4 cup mushrooms – chopped
- Chopped fresh basil
- 4 eggs
- Olive oil
- 1 tbsp butter
- 3-4 tbsp grated Parmigiano-Reggiano
- Add olive oil to a pan and cook onion over medium heat until translucent. Add mushrooms and cook a bit longer, followed by tomatoes. Continue cooking until tomatoes are warmed through. Drain any excess oil and liquid and transfer vegetables to a bowl to cool.
- Beat eggs in a bowl. Add vegetables, basil, salt and pepper and beat together with eggs.
- Melt butter in a heavy (ovenproof) skillet over medium heat. When butter foams, add egg mixture and immediately turn the heat to low. Let cook slowly until the eggs have set and only the top is runny. This will take about 15 minutes or so.
- Sprinkle Parmigiano-Reggiano over top and place under broiler for ~1 minute (watch it like a hawk).
- Loosen the frittata and slide from the pan onto a plate. Cut and serve.