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The Washington Post

Fresh Herb Frittata

Fresh Herb Frittata 2.000
Sep 18, 2002

When some people think frittata, they think fumbled attempts that inevitably end up as scrambled eggs or rubbery Frisbee look-alikes. Try this method. It works.


Servings: 2
Ingredients
  • 6 large eggs
  • 3 tablespoons whole or low-fat milk
  • 1 1/2 teaspoons flour
  • 1 tablespoon finely grated Parmesan, Asiago or Montasio cheese, plus additional to taste
  • Sea salt
  • Freshly ground black pepper
  • 3/4 cup fresh herbs and greens such as basil, beet greens, chervil, majoram, mint, parsley, sage, spinach, Swiss chard and zucchini blossoms
  • 1 tablespoon unsalted butter, at room temperature
  • 1 tablespoon minced chives or yellow onion

Directions

In a medium bowl using a whisk or a fork, combine the eggs, milk, flour, cheese and salt and pepper to taste. Do your best to mash any lumps of flour that form.

Rinse the herbs and greens, pat them completely dry and tear them into tiny pieces. Set aside.

Completely coat the bottom and sides of an 8-inch skillet with butter. Place the skillet over medium-low heat. When the butter begins to melt, add the chives or onion and heat, stirring occasionally, just until fragrant, about 1 minute.

Add the herbs and/or greens and cook, stirring frequently, until slightly wilted, 2 to 3 minutes.

Position the oven rack 6 inches from the broiler and preheat the broiler.

Whisk the egg mixture to recombine and pour it into the skillet. Increase the heat to medium (or medium-high if you are in a hurry and can pay close attention). Using a wooden spoon, stir the eggs occasionally at first, then when the eggs begin to stick to the pan, stir almost constantly. When almost half of the eggs have formed large curds rather than looking liquidy -- this could take as few as 5 or as many as 10 minutes, depending on the heat -- transfer the skillet to the oven.

Broil, watching it carefully, until puffed and lightly browned, 2 to 4 minutes. Do not turn your back.

Using a spatula, carefully pry an edge of the frittata from the pan. Depending on which side is more attractive, either slide or invert the frittata onto a plate. Sprinkle with additional salt to taste and, if desired, additional cheese. Set aside to cool for at least 5 minutes. Serve warm or at room temperature.

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Recipe Source

Adapted from "La Terra Fortunata" by Fred Plotkin (Broadway, 2001).

Tested by Renee Schettler.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (using whole milk): 322


% Daily Values*

Total Fat: 23g 35%

Saturated Fat: 10g 50%

Cholesterol: 661mg 220%

Sodium: 432mg 18%

Total Carbohydrates: 5g 2%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 22g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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