An Italian frittata is a round, flat, thick omelet. Many cooked and uncooked vegetables, herbs and spices can be used to create your own favorite frittata. It is a great way to use leftovers. In Spain, they call a potato frittata an omelette. Drizzled EVOO can make all the difference in the world. I like to use the Picual variety of EVOO to give some kick it up a notch.

Equipment

  • Large mixing bowl
  • Whisk
  • Grater
  • 1 10-inch skillet
  • Measuring cups and spoons
  • Spatula

Mise en Place

  • 8-10 eggs
  • ½ cup grated cheese (Parmesan, Monterey, Jack, or any type of hard cheese)
  • 3-4 small red potatoes
  • 1 large scallion
  • Salt and pepper to taste
  • 2-Tablespoons of EVOO for the frittata
  • 1 Tablespoon of dried Sicilian oregano
  • 1 Tablespoon of chopped fresh Italian parsley

Step by Step
Preheat oven to broil

Pre-Cook the frittata toppings

  • Peel and slice shallot and cook in EVOO on medium heat until soft
  • Break eight to ten eggs, depending on the size, into a mixing bowl, whisk and season with salt and pepper, oregano and parsley
  • Add the cheese to the egg mixture
  • In a 10-inch skillet, heat the EVOO over medium-high heat, rotate the skillet to coat the sides of the skillet. Be careful not to overheat
  • Pour the egg mixture into the skillet
  • Turn the heat to medium low to cook the frittata slowly from the bottom.
  • After ten minutes or when the frittata is half done, add the cooked shallots
  • Cover the frittata with the sliced potatoes
  • Cook for a total of bout 20 minutes until almost firm. You can use a spatula to check the bottom from time to time
  • Finish the frittata by placing the skillet in the oven under the broiler for four to five minutes until firm
  • Slide the frittata onto a serving plate and with fresh borage flowers or herbs from your garden

Be Inspired

You can use any and all of the herbs.

Suggested vegetable combinations are listed below. It all depends on your imagination, the season, and what you find at the market or in your garden.

  • Spinach with feta cheese and oregano
  • Corn, red pepper, and zucchini with cilantro

By Marilyn