Before I started by world tour, I ate eggs at least three days a week for dinner. In retrospect, that’s BORING. In fact, I almost never eat eggs anymore. To satisfy a hankering, I made an Italian frittata. Frittata, which comes from the Italian verb “friggere” or, fry, it’s pretty much the Italian version of an omelet except that it isn’t folded over like we traditionally picture here in the States. Now that I think about, it’s also sort of like a quick version of a crust-less quiche…or the tortilla española from Spain…
No matter what your point of comparison, omelet, tortilla or quiche, a frittata is pretty much, like them all, a blank slate. You can add anything and everything you want to this, and throw it together in less than thirty minutes, twenty if you use precooked ingredients. I found a recipe for one with leeks and herbs, and that seemed perfect for what turned out to be our first real spring day.
½ TB unsalted butter
2 leeks, cleaned, sliced, white parts only
½ cup mixed, chopped herbs (I used parsley, basil and mint)
1/3 cup grated Parmesan cheese
Salt and pepper
1. Melt the butter in an ovenproof 10-inch frying pan over medium heat. Add the leeks, season with salt and pepper and cook, stirring until softened, about 15 minutes.
2. In a bowl, whisk the eggs well, and add in the herbs and cheese. Season with salt and pepper.
3. Pour the eggs into the pan, and stir to distribute the leeks evenly. Reduce to low and cook about 12-15 minutes, using a spatula to lift the edges of the egg to allow the uncooked egg to flow underneath. Preheat the broiler.
4. Place the pan under the broiler about 6 inches from the flame. Broil until the top is lightly colored and the center is firm, about 3 minutes. Watch carefully. Cut into wedges and serve at once.