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.
- 6 eggs (well beaten)
- 1 ounce Parmesan cheese (grated)
- 1/2 teaspoon black pepper (freshly ground)
- 1 pinch kosher salt
- 1 tablespoon unsalted butter
- 1/2 cup chopped roasted asparagus (chopped)
- 1/2 cup chopped country ham (chopped)
- 1 tablespoon fresh parsley leaves (chopped)
- Heat the broiler to high. Set a rack in the upper third of the oven.
- 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.
- 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.