Frittata Recipe

Frittata Recipe


Here’s an omelet that requires no actual practice. The Italians call it a frittata, and it distinguishes itself from a French omelet because it is flat, rather than folded, and firm rather than creamy. And since you don’t have to fold it, you can pile on whatever you want as long as it’s either very small or precooked. Think of it as an egg pizza, perfect for any time of day.

FRITTATA
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Ingredients
  1. 6 eggs, well beaten
  2. 1 ounce Parmesan cheese, grated
  3. 1/2 teaspoon black pepper, freshly ground
  4. 1 pinch kosher salt
  5. 1 tablespoon unsalted butter
  6. 1/2 cup chopped roasted asparagus, chopped
  7. 1/2 cup chopped country ham, chopped
  8. 1 tablespoon fresh parsley leaves, chopped
Instructions
  1. Heat the broiler to high. Set a rack in the upper third of the oven.
  2. Put the eggs, cheese, pepper and salt in a medium mixing bowl and stir them together using a fork. Heat a 10-inch nonstick, oven-safe saute pan over medium-high heat for 2 to 3 minutes. When the pan is hot, add the butter to the pan and brush it around the surface of the pan. Add the asparagus and ham to the pan and saute for 2 to 3 minutes, until heated through. Pour the egg mixture into the pan and stir with a silicone spatula. Cook for 4 to 5 minutes, until the egg mixture has set on the bottom and begins to set on top. Sprinkle with the parsley.
  3. Place the pan under the broiler for 3 to 4 minutes, until lightly browned and puffy. Remove the frittata from the pan and cut into 6 wedges. Serve immediately.
ALTON BROWN http://altonbrown.com/

12 Comments

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  1. 1
    Mike

    For Fritata I prefer Asiago, half in the mixture, rest added when going in the oven. It makes the house smell wonderful as it becomes “golden brown and delicious” (Alton, feel free to borrow that line).

  2. 2
    latina Gongalez

    I do not eat Ham or any kinda Pork meat. How about made it with Turkey, or Lamb or beef?
    Can I add any other kinda meat? My ex- boyfriend used to make that on the weekend, but no meat or cheese and we would had with toast or Parata.. it taste so Good !! The irony is I live in a Shelter.. where they serve you no breakfast but daily milk and serial. I haven’t had eggs in last 4 months, since I got in Phoenix.. I feel so hungry !!

  3. 6
    scott

    I usually mix a bit of sour cream and baking powder into the eggs…..makes it a bit fluffier than if you didn’t do that. And I don’t go higher than medium heat for cooking eggs……

    • 9
      Bryan

      I reckon taters can go on the side. I guess if the potatoes are already baked or boiled, they can go right in. A matter of preference.

  4. 10
    David

    If you use real aged cheese, like Parmigiano Regiano or Grana Padano, it will be virtually lactose free. The process that makes the cheese sharp and crumbly digests the lactose and converts it into a number of delicious and easily digestible compounds. I’m pretty severely lactose intolerant, and I have no trouble at all with aged hard cheeses, especially not in the relatively small quantities called for in a recipe like this. There will be more lactose in the butter called for in this recipe than in the cheese. (Earth Balance, by the way, is a great substitute for that butter, much better than margarine.)

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