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Tuesday, December 22, 2009


I did this frittata in my dutch oven

This is basically an Italian omelet and since it's Italian it's much easier than making a French omelet which requires a bit of skill. An Italian Frittata is usually eaten for lunch or dinner and not breakfast so therefore it is typically enriched by adding meats, potatoes, cheeses, vegetables or even left over pasta. If you desire to make a bunch of Frittata try these Mini Frittata's!
10-12 inch pan: 8-10 large eggs (serves 8-10)
6-8 inch pan: 4-6 eggs (serves 4-6)
salt and pepper
nutmeg (A few scrapings)
1 cup cheese grated: 1/2 for mixture and 1/2 for topping
 olive oil (Parmesan, fontina, mozzarella, provolone, etc....)
Fillings Suggestions:
Note: These ingredients should be sauteed in the pan before you add the egg mixture.
1 1/2 cups spinach chopped finely
1/2 cup diced potato
chopped asparagus
chopped artichoke hearts
6 ounces ham, prosciutto, bacon, or salami chopped fine
1 1/2 cup cooked spaghetti cut into 1 inch pieces
1/4 cup soffritto
10-12 inch skillet that is oven safe (If using non-stick it will be easy to flip but will not brown as much but if using regular coat well with PAM and/or olive oil)
Heat the skillet over medium heat. Add PAM if using and then olive oil to coat
First you saute any ingredients you are using in the pan.

Beat the eggs along with half the cheese you are using, nutmeg, salt and pepper.
Pour the eggs on top of the sauteed ingredients and cook tilting the pan and moving the egg mixture  from the center out to cook the top 2/3 mixture (do not disturb the bottom crust) until it is almost set in the center, about 5 minutes.
After the bottom and the top 2/3 has set add the rest of the cheese and place it under the broiler and watch, you just want the top to set and start to brown.
Slice like a pizza and serve straight from the pan or flip out and serve on platter.
This is great served in slices as a sandwich hot or at room temp!

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