Enamoured as I am of the omelette, the frittata packs up and travels much better for a summertime picnic. This one, again half-eaten (only after savoring it do I remember to photograph it), contained vidalia onion, parsley and parmigiano reggiano, a “classic” that Giuseppe taught me many years ago.
Revering the great French chefs, I make my frittate on the stove in a well-seasoned All-Clad skillet rather than baking it in the oven, as most Italian recipes suggest. Unlike its finer French cousin flash cooked in butter and folded with filling inside, the frittata slow cooks in olive oil, with its fillings throughout. The most compelling moment of making a stovetop frittata is the “flip”, no simple feat for the risk-averse. As the bottom of the frittata browns, the top remains somewhat liquidy, so you have to slide the frittata out of the pan and onto a lid before flipping it back into the pan to finish cooking. IMHO, the flip is the only worthwhile moment of making this simple dish!
Saute thinly sliced onion in olive oil (you can also use other vegetables, like zucchini or spinach)
Beat some eggs until they’re light
Add parmigiano and chopped parsley to the egg mixture (and salt, if desired)
When the onions are soft and cooked, add them to the eggs, mix well and return them to the pan for cooking.
Here you can take the easy way out and throw it all in the oven for 20 minutes or so, or cook it stovetop, pushing the edges of the egg mixture inwards so that you allow more of the liquid eggs to cook on the sides. You’ll know it’s time to attempt the flip when the bottom is browned and there is far less liquid egg on top.
Holding a lid in your left hand, slide the frittata onto it and then flip it over, liquid side down, into the hot pan to finish cooking.
Serve the frittata at room temperature, with a crusty ciabatta
Photo grabbed from NewFrenchStore.com