Grandma Sara's Frittata with Armenian String Cheese and Parsley 4.000
Say Cheese Jun 23, 2009

Served with a tossed salad, sliced tomatoes or even stuffed grape leaves and some warm pita bread, this frittata makes a perfect summer supper centerpiece.

Servings: 4
  • 6 large eggs
  • 1 tablespoon whole milk or half-and-half
  • 1 1/2 tablespoons soujouk spice (optional; see NOTE)
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 5 ounces (1/2 of a full knotted twist) Armenian string cheese
  • 1/2 cup Leaves from 4 to 6 sprigs flat-leaf parsley, coarsely chopped (1/2 cup)
  • 2 tablespoons unsalted butter


Whisk together the eggs and the milk or half-and-half in a large bowl. Add the soujouk spice or other optional spices, if using, the salt and the pepper to taste; whisk to combine.

Use your fingers to pull apart the half-twist of string cheese into strands, and cut them into approximately 1-inch lengths. Add the cheese and the chopped parsley to the eggs and whisk everything together.

Position an oven rack 4 inches from the broiler element and preheat the broiler.

Melt the butter in a 10-inch ovenproof skillet (preferably nonstick) placed over medium heat. When the butter is melted and has begun to sizzle, swirl it around to thoroughly coat the bottom of the skillet; then pour in the egg-cheese mixture.

Reduce the heat to medium-low and let the eggs cook undisturbed for 8 minutes or until the bottom is nicely browned and top is almost, but not quite, set (use an angled spatula to lift the edge of the frittata toward the last few minutes of cooking to check the bottom).

Transfer the skillet to the top oven rack. Broil for 1 minute or just until the top of the frittata is set and golden brown. Slide the frittata onto a serving platter; let it sit for a minute or two before serving.

NOTE: Soujouk is a mix of spices used to make a dry-cured Armenian beef sausage of the same name. Typically the spices include cinnamon, cloves, coriander, cumin, nutmeg, paprika and black pepper. Locally, it is available at Mediterranean Bakery in Alexandria. Soujouk spice is not traditionally used in this recipe, but I had purchased some on a whim during my last visit to Mediterranean Bakery and was looking for something to do with it. If you don't have soujouk spice on hand (and really, why should you?), just substitute a small amount of any of the spices listed, in any combination you like.

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Recipe Source

From photographer Michelle Andonian.

Tested by Domenica Marchetti.

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