After a busy weekend, a day trip on Saturday and errands on Sunday, a simple supper for Sunday night seemed just right. In the afternoon, on the way home from the grocery, I read a newsletter from Dorothy Lane Market (DLM) outlining upcoming cooking classes. One is to feature Italian recipes. The instructor, Loretta Paganini, is a professional chef, having studied at a number of cooking schools, including Le Cordon bleu in Paris. She also founded and directs the Paganini School of Cooking. Among her other culinary activities, she has found time to author a cookbook and articles for magazines and newpapsers. She furnished a recipe in the DLM newsletter for a frittata with herbs. That sounded like it would be perfect for dinner. I had a loaf of no-knead bread ready to bake, some cherry tomatoes, and lots of herbs in the garden. Houston, we have a plan.
The recipe is straightforward, with some chopping of vegetables, but they are just rough chopped, nothing fancy or too tiny. It calls for a dozen eggs, which is a lot for supper for the two of us, but I know I can warm up the leftovers for breakfast or lunch. We should have about half of it leftover. A dozen eggs is a lot to whisk up. It would have been easier to use the mixer, but I didn’t want to dig it out of storage. I rarely use it.
I sauteed the tomatoes in olive oil with some sliced garlic chips, salt and pepper – simple and good. With thick slices of fresh bread, lightly buttered, and our frittata, we were in hog heaven.
Here is the recipe, thanks to Dorothy Lane Market and Loretta Paganini.
Frittata di Erbette
2-4 T. olive oil
1 medium onion, peeled and coarsely chopped
2 clove garic, peeled and minced
2 medium zucchini, coarsely chopped
2 sweet red peppers, coarsely chopped
12 large organic eggs*
1/2 c. freshly grated Parmigiano-Reggiano cheese*
1 T. organic whole milk*
1/2 t. fresh thyme
1 t. fresh basil chiffonade
1 t. minced fresh Italian parsley
1 t. sea salt
1 t. freshly ground black pepper
Preheat the oven to 400 degrees. Heat the oil in a heavy 10-12 inch ovenproof nonstick skillet. Add the onion, garlic, zucchini, and peppers. Cook until the onion becomes golden in color over medium heat.
In a bowl, whisk the eggs with half the cheese (1/4 cup) and the milk, herbs, salt and pepper.
Add the egg mixture to the sauteed vegetables and cook over low heat until the bottom is set and very tiny bubbles form on the top, about 5-7 minutes. Remove the skillet from the cooktop.
Place the skillet in the oven to finish baking, about 10 minutes or until the top is set. Sprinkle with the remaining cheese and allow to cool before serving. Makes 6-8 servings.
*I used regular large eggs, not organic, I used some already-grated parmesan, and I used 2% milk, not organic. We let the eggs sit for about 10 minutes because we couldn’t wait any longer to try it. It can be served at room temperature or warm.
Be careful handling the full skillet when moving it to the oven. The top of the eggs will still be very liquid and the skillet heavy.