The basic recipe is the same: 8 eggs whipped with a couple splashes of milk, salt and pepper. Pour into an ovenproof pan in which the "filling" has been cooked. Let set-up for a couple of minutes over low heat (I cover the pan to ensure even cooking), then top with cheese, and pop under the broiler for a minute or two. I made them one after another and it took about 45 minutes total.
Beginning with the fritatta that has the red tomatoes and continuing clockwise, the types of frittate are as follows:
- Sweet 100 tomatoes, pecorino romano cheese, and fresh baby mozzarella balls; garnished with basil after it comes out of the oven.
- Sauteed baby spinach, mushroom, onion, and thyme, with Irish porter cheddar (it's not burned, the cheese itself is brown from the beer...and so tasty!)
- Potato, garlic, and chive. (No cheese)
- Asparagus, marjoram, and raw milk gruyere
Cut into wedges and serve either warm or at room temperature.
We have lots of leftovers so tonight I will do as my Italian family does and make fritatta sandwiches for dinner. I'll warm some good bread, drizzle it with fruity olive oil, and let each person choose they own wedge of warmed frittata to put in their sandwich. We'll also have a green salad along side.
Stuck for something to serve for brunch (or dinner!) beyond the usual bagels and pastries? Why not try making a frittata or two...or four.
[photo credit: Stefania Pomponi Butler]