FRITTATA
Serve this easy-to-make frittata as an appetizer or main course for brunch. It's delicious right out of the oven, at room temperature, or even as next-day leftovers. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes. Remove onions and add remaining tablespoon olive oil and 2 tablespoons butter. Add potatoes and season with salt and pepper. Saute until they begin to turn golden brown, about 4 minutes. Return onions to skillet in an even layer. Sprinkle evenly with basil and parsley.
- Heat broiler. Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Pour egg mixture into skillet. Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
- Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese. Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
- Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate. Slice into six wedges and serve hot, warm, or at room temperature.
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Farhana Sumaiya
[email protected]Yum! This frittata was a real treat. I love the combination of flavors and textures. The spinach and feta were a great choice, and the eggs were cooked perfectly. I will definitely be making this again!
Paseka Gezani
[email protected]Easy and delicious! This frittata is a great way to use up leftover veggies. I added some chopped zucchini and mushrooms to mine, and it turned out perfectly. The frittata was light and fluffy, and the flavors were spot-on. I'll definitely be making
Aqdas Javed
[email protected]Great recipe! I made this frittata for dinner last night and it was a hit with my family. The flavors were well-balanced and the texture was perfect. I especially loved the addition of the goat cheese, which gave the dish a creamy and tangy flavor. W
Johnny “JCD” P
[email protected]This frittata recipe was a delightful culinary adventure! The combination of bell peppers, spinach, and feta cheese created a vibrant and flavorful dish that tantalized my taste buds. The instructions were easy to follow, and the end result was a flu