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Sunday Morning Frittata

October 9, 2008

This is a nice, easy and quick breakfast to cook up for some house guests on the weekend.  I made this frittata with what I had on hand in the house.  The nice thing about them is that they are kind of like pizzas, come up with any combination of flavors that go together… like roasted red peppers, goat cheese and basil, or maybe some figs with bacon and feta?  You’ll see restaurant cooks finish their frittatas in fancy cooking devices called salamanders.  If you don’t have one of those in your home kitchen, you can just place one of your oven racks real close to the top heating element of your oven, on a high broil, to get the same effect.  This dish will serve about 4 people.


          8 eggs, beaten

          Spanish onion, ½ cup chopped

          Cherry tomatoes, 1 ½ cups halved

          Pine nuts, about a handful

          Parsley, flat leaf, handful chopped

          Asiago cheese, 1 cup, grated

          Kosher Salt and cracked black pepper

          Olive Oil, couple of tablespoons


Heat a large non-stick skillet to medium heat.  Get one with either a metal handle or wrap your plastic handle in foil, to protect it from the oven.  Stay away from the stainless steel or copper pans here, those + eggs = heroes of the kitchen… good luck.  Add your olive oil and start sweating the onions, kosher salt and pepper.  Cook about 4 to 5 minutes. 


Heat your broiler.  Mine has a high and low setting.  I like to start it on low and finish on high. 


Next add your beaten eggs, ½ your chopped parsley and ½ your pine nuts, stir in with the onions.  Let the hot pan cook the bottom of your frittata for about 3 to 5 minutes or so. Every so often poke a hole or two in the bottom of the solidified egg mixture to allow some of the uncooked egg to flow through to the heat of the pan.  The goal here is to cook until the bottom and sides start setting up, while the top is firming slightly but still runny.


Turn off the heat to your range.  Spread half your cherry tomatoes on the top of the frittata.  Place the whole pan in the oven under a low broil, to cook the top of the egg frittata for about 2 to 3 minutes.  The top of your frittata should now be setting / firming up and the egg almost cooked on top.  Pull your pan from the oven, adjust your broiler to its high setting, and add your remaining cherry tomatoes, pine nuts, and asiago cheese.  Place back into broiler, just long enough to melt the cheese with a little golden crust effect, about 1 to 2 minutes tops.  Garnish with remaining parsley, salt and pepper.  Serve by slicing like a pizza or a pie.



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