When the kids were small I would occasionally serve eggs for dinner. I would fry up a pan of sunny-side ups, put them on a nice platter and declare them “supper eggs.” But now that this group is a little bit older, and has developed a more sophisticated palette, I have retired the supper eggs and introduced the frittata. A frittata is much like a vegetable omlette (you could, if you wish, include meat in the dish), or a crustless quiche. You start it cooking on the stove top, and finish by sticking the pan under the broiler for just a minute or two, to cook and lightly brown the top. It makes a lovely and light dinner entree, can be served hot, warm or cold, and can be bursting with the best of the summer vegetables. Add a salad, fresh melon and crusty bread to fill out the menu.
Frittata (serves 4)
- 3 c. vegetables (I used 2 c. thinly sliced new potatoes and 1 c. tiny broccoli florets)
- 1 large onion, sliced thin
- 1 medium clove garlic, crushed
- 6 eggs
- 1/2 c. shredded Swiss cheese (may use cheddar, Gruyere or goat cheese)
- 1/4 c. chopped parsley
- olive oil
- salt and pepper
- Choose a pan which is oven proof. Saute the onion and potato slices in a little olive oil. Add the garlic, salt and pepper, cover and cook until the potatoes are soft, stirring occasionally. This should take 10-15 minutes. Add the broccoli during the last minute or two and cook only until barely tender and bright green.
- Beat the eggs very well, in a large bowl, then stir in the vegetables, cheese, salt and pepper.
- Clean and dry your pan, add 2-3 Tbs. olive oil and heat. When the oil is very hot pour in the egg mixture.
- Let the eggs cook over a medium heat for 3-4 minutes, or until the bottom is quite set.
- Place the pan under the broiler, for just a minute or two, to cook and lightly brown the tops of the eggs.
This is a mandoline (pronounced the same way as the musical instrument). It’s a wonderful kitchen tool when you want uniformly thin slices.