posted by Becky 01-30-101 3:12 PM
Frittata
source: Italian Cooking Class Cookbook
1/4 cup olive oil
5 small yellow onions, thinly sliced
1 can (14 1/2 oz.) whole peeled tomatoes, drained and chopped
1/4 pound smoked ham, chopped
1/4 cup grated Parmesan cheese
2 tbsp. minced fresh parsley
1/2 tsp. dried marjoram, crumbled
1/4 tsp. dried basil, crumbled
1/4 tsp. salt
large pinch pepper
6 large eggs
2 tbsp butter
Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring frequently, until onions are golden brown, about 6 to 8 minutes.
Drain chopped tomatoes and stir into onions; cook over medium heat for 5 minutes, stirring constantly.
Remove onions and tomatoes from skillet with a large slotted spoon and discard drippings. Let tomato-onion mixture cool to room temperature.
Add ham, cheese, parsley, basil, salt and pepper to the cooled tomato onion mixture; mix lightly. Whisk eggs in a small bowl and then stir into ham mixture.
Heat broiler. Melt butter in a heavy, ovenproof 10 inch skillet over meidum heat. When the butter foam subsides, reduce heat to very low.
Add egg mixture to the melted butter in the skillet and spread in an even layer. Cook, without stirring, over very low heat for 8 to 10 minutes, until all but the top 1/4 inch of egg mixture is set. Test by gently shaking the skillet.
Place under broiler, about 4 inches from the heat, and cook untl the top of the egg mixture is set, about 1 to 2 minutes. Do not let top brown or frittata will be dry.
May be served hot, room temperature or cold.
Makes 6 to 8 appetizer servings or 3 to 4 luncheon servings.