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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Domini Flemings
[email protected]This is the best frittata recipe I've ever tried. It's so fluffy and flavorful.
Jannet Princess
[email protected]This frittata is so easy to make and it's so delicious. I will definitely be making it again.
Yassen Kurdi
[email protected]I made this frittata for a brunch party and it was a huge hit. Everyone loved it!
Norah Aliciah
[email protected]This frittata is a great way to get your kids to eat vegetables. My kids love it!
Charles Jawara
[email protected]I've made this frittata several times now, and it's always a hit. It's so easy to make and it's always delicious.
Stacie Morunga
[email protected]This recipe is a great base for a frittata. I added some extra vegetables and cheese, and it turned out perfectly.
Ali haider King
[email protected]This frittata is a great way to use up leftover vegetables. I had some leftover broccoli and zucchini, and I added them to the frittata. It turned out great!
Aayusha Bist
[email protected]I'm not a fan of eggs, but I loved this frittata. The cheese and vegetables really balanced out the flavor of the eggs.
Namukolo Sikwibele
[email protected]This frittata is a great way to start the day. It's packed with protein and vegetables, and it's so delicious.
Logan Richards
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family.
Bandile Lwandile
[email protected]Delicious!
Ye Habeshoch
[email protected]This frittata was so easy to make and it turned out so well! I'm definitely adding this recipe to my regular rotation.
olamide sofiat
[email protected]I'm not a big fan of frittatas, but this one was really good. The cheese and vegetables were cooked perfectly, and the eggs were fluffy. I'll definitely be making this again.
Akaysha Delzer
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover broccoli and zucchini, and I added them to the frittata. It turned out great!
Natty Awesome
[email protected]I made this frittata for breakfast this morning and it was delicious! It was so light and fluffy, and the flavors were perfect. I will definitely be making this again.
Farh Anwar
[email protected]This frittata recipe is a keeper! It's so easy to make and it's always a hit with my family and friends. I love that it's so versatile - I can add whatever vegetables or cheese I have on hand. It's also a great way to use up leftover vegetables.