Friday, July 8, 2011

More on eggs -- the frittata

The reason I love making a frittata is because it's so versatile. I've done it with spinach, chard, asparagus, arugula, mushrooms or a combination of's really up to you. This one was chard and onion. And although the ingredients are versatile, there is a particular way to make it, and it requires both the stove top and the broiler.

~Preheat the broiler
~Saute 1 small onion until translucent, about 3-4 minutes, in a 10 inch, oven safe pan
~Add one bunch of chard (or whichever green you like) with the thickest part of the stems removed, and saute until soft, about 3 minutes
~While your green is cooking, whisk 9 large eggs, adding salt, pepper, and 1/4 cup Parmesan cheese to them
~When the chard is almost done, add the eggs to the pan. Cook until set
~When set, transfer the pan to the broiler and cook until the top is golden, about 3 minutes
~Slice and serve with crusty bread (and coffee, of course!)

The great thing about this dish, too, is that it's perfect for any meal. Experiment with it, using different vegetables, using more eggs if you want a thicker frittata or fewer if you like it on the thinner side. Just don't overcook it and you'll be fine.

My history geek moment: In the Middle Ages, people were forbidden to eat eggs during Lent because they were considered too rich a food.

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