Monday, July 18, 2011

Why not a frittata?

One hungry morning  I found leftover string beans from the dinner the evening before.  What to do, what to do?  Marcela Hazan, to the rescue.

Crack and mix four eggs.  Add salt, half a cup of grated parmesan cheese, a cup or so of chopped string beans (or asparagus, or cooked artichoke hearts). Add a tablespoon or so of butter to your ten inch skillet. Heat on medium. Once the butter foams pour in your mixture, even it out, if need be, and turn the heat to low, low, low.  Your frittata will cook from the bottom up, 10-15 minutes.  The top will be runny, so, slip it under the broiler for 15-30 seconds, until set. 

Slip onto a serving dish, garnish with a chiffonade of basil (I just enjoy that word, it doesn't mean chopped, exactly, more like in strips) and a side of sliced tomatoes from your garden. Or Trader Joe's.

What? You don't have a broiler?  Try flipping your frittata, like a pancake.  If you succeed, you're a better and braver cook than I.  Or, you could run out and buy this nifty gadget.


  1. I made this once, I really did. After seeing The Big Night. And it was really good but a hell of a lot of work. (I flipped.)

  2. Thank you for defining "chiffonade." I actually knew that one because I learned it from you before.

  3. AH--I love that you are such an over acheiver!
    P: and thanks for the wiki info--we are all eddyfied!

  4. I'm a big fan of frittatas, especially if I can put some potatoes in them. But I do love my taters.

  5. I would say if you slip cooked taters in your frittata, you have now made a Spanish tortilla--