When on Friday night I found myself with two beautiful red peppers and a half a carton of eggs, the eggs became the centerpiece of our dinner yet again. This time it was a frittata.
The versatile frittata is simply an open-faced Italian omelet. The Italian frittata,which is flat and round, is cooked over low heat until it is firm and set. It is never runny, and it is cooked on both sides. Its fillings are limited only by your imagination.
In a large non-stick skillet, coated with olive oil, I sauteed the sliced peppers and an onion until soft. Then I seasoned them with salt and pepper.
I beat 5 large eggs with salt, pepper and a large handful of grated Pecorino cheese.
I poured the egg mixture over the vegetables and turned the heat to low. Without stirring, I let the eggs cook over low heat until only the top was runny. Now the fun part--remember, the frittata is cooked on both sides. Some people flip the frittata with a flourish to finish the cooking. I was never that brave.
I would always turn it over on a dish, then slide the frittata back into the pan. Marcella suggests running the pan under the broiler for 20 seconds without browning the frittata. But the easiest for me now is to allow the frittata to finish cooking in a 350 degree oven for about 5 minutes or until set.
This is nice with a green salad and a crisp white wine.
You might enjoy seeing these variations by Georgia and Miryam.
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