What can I say about a frittata? For starters, this Italian-style omelet, as it's been referred to, is one of the most versatile dishes (think breakfast, lunch, brunch and breakfast for dinner), the perfect canvas for vegetables, herbs, meats and cheeses, and translates beautifully for entertaining a crowd or your own private indulgence. Oh, and, I'm a fan.
As easy to pull together as grabbing whatever you have on hand in the fridge (exactly what I did for this recipe), a frittata cooks up with very little fuss, while yielding what I find to be one of the best egg preparations around. Eggs + filling + technique = another great recipe for your mornings, afternoons, evenings, or whenever you're simply in the mood.
Vegetable and Herb Frittata
4 large eggs, plus one large egg white
2 tablespoons grated Parmesan
1 bell pepper, chopped
1 shallot, diced
1 tablespoon olive oil
Fresh parsley, chopped
Salt and freshly ground black pepper
Splash of milk
3 dashes of hot sauce (optional)
Preheat oven broiler.
Combine eggs, Parmesan, a generous sprinkling of salt and pepper, milk and hot sauce in a bowl and beat eggs with a fork until well blended. Set aside.
Heat oil in a non-stick skillet over medium heat, add pepper and shallot and cook to soften (about 2-3 minutes). Pour eggs over the vegetable mixture and tilt pan to distribute eggs evenly over the mixture and around the surface of the pan. Continue cooking until edges become browned and the center is slightly set. Sprinkle on some parsley and put under the broiler for one and a half minutes (watching carefully to avoid burning!).
Remove from broiler when top is lightly browned and set. Finish with another sprinkling of parsley. Cut into wedges, serve and enjoy!
(*Cook's Note: You can easily increase the servings by increasing the number of eggs in the recipe.)