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Frittata
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 6 servings
Have ham and cheese for breakfast in what's basically a fluffy oven-baked omelet. The Italians call it a frittata, and it distinguishes itself from a French omelette 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.This recipe first appeared in Season 7 of Good Eats.Photo by Lynne Calamia
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- 6 large eggs, well beaten
- 1 ounce grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- Small pinch kosher salt
- 1 tablespoon unsalted butter
- 1/2 cup chopped roasted asparagus
- 1/2 cup chopped country ham
- 1 teaspoon chopped fresh parsley leaves
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 6 servings
Procedure
- 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 together using a fork.
- Heat a 10-inch nonstick, oven-safe pan over medium-high heat for about 3 minutes. When the pan is hot, add the butter and brush it around the surface of the pan. Add the asparagus and ham to the pan and sauté until heated through, about 3 minutes. Pour the egg mixture into the pan and stir with a silicone spatula. Cook until the egg mixture has set on the bottom and begins to set on top, 2 to 3 minutes. Sprinkle with parsley.
- Place the pan under the broiler until lightly browned and puffy, 2 to 3 minutes. Remove the frittata from the pan and cut into 6 wedges. Serve immediately.
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