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Frittate

MUSHROOM FRITTATA
Ingredients:
1cup fresh sliced mushrooms
1/2 cup chopped onion
1 cup chopped pepper (can be green, red, orange or yellow peppers)
1 cup chopped zucchini
1 teaspoon minced garlic
5 eggs
1/3 cup light cream
1 1/2 cups soft bread crumbs
8 oz of cream cheese cut in 1/2" cubes
1 cup shredded cheddar cheese
extra virgin olive oil
salt and pepper to taste

Preparation:
Sautee first 5 ingredients in olive oil. Beat eggs, add cream, salt and pepper to taste, and add to the sautéed mushroom mixture, bread crumbs, creamed cheese and cheddar. Stir, but leave cream cheese cubes intact, pour into well greased 9 inch pie pan. Bake at 350 for 40-45 minutes and let cool 5-10 minutes, cut into wedges and serve.

Quiche
Ingredients:
1/2 cup diced pepperoni
4 oz black olives sliced
1/2 cup chopped green bell pepper
1 cup sliced mushroom sliced
1 cup shredded mozzarella cheese
3 green onions chopped
3 eggs
1 cup half-and-half
1/4 tsp salt
1/2 tsp oregano
1 unbaked 9" pie crust

Preparation:
In a bowl, combine diced pepperoni, sliced black olives, chopped green bell pepper, sliced mushrooms, shredded mozzarella cheese, and chopped green onions; mix well. Spread evenly in a 9-inch unbaked pie crust.

In a bowl, combine eggs, half-and-half, salt, and oregano; mix well. Pour over the cheese mixture and bake at 375 degrees for 30 minutes, or until light brown. Let stand for 10 minutes before serving.
This recipe yields 6 servings.

FRITTATA DEL PAESE
Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 medium size zucchini, diced
1 small onion sliced in small wedges
1 cup of canned diced or 2 medium size tomatoes, peeled, seeded and chopped
salt and freshly ground black pepper to taste
4 large eggs beaten
fresh basil, chopped
flat parsley, chopped
shredded mozzarella cheese
freshly grated Pecorino or Parmesan cheese

Preparation:
In a sauté pan on medium-high heat add olive oil and butter. When the butter melts, add the onion and sauté until translucent. Add the zucchini, the tomatoes, salt and pepper to taste and sauté until al dente.

Lower the heat to medium-low and add the eggs, parsley and basil. Stir well with a rubber spatula continually scraping the bottom of the pan. Just as the eggs starts to thicken a little, add some mozzarella and grated cheese and fold in well.
When the eggs seems firmly cooked on the bottom but still wet on top remove from the heat. To cook the top take a dinner plate and place it over the eggs and flip the pan over catching the eggs then slid back into the pan, wet eggs side down, and return to the heat.

As an alternate method, take the pan with a little more mozzarella and/or grated cheese, sprinkled over the top, and just place it under the broiler until done. Cooking the top under the broiler will cook the top of the egg and at the same time, the heat will cause the egg to rise and fluff up.

FRITTATA WITH SPINACH AND PANCETTA
Ingredients:
3 lb spinach, cooked, drained or 30z frozen, chopped, thawed, drained
4 tbl oil
6 slices bacon, diced
1 small onion, chopped
1 clove garlic, minced
6 eggs
salt and pepper to taste
1/2 cup Parmesan or asiago cheese

Preparation:
Squeeze out excess water from spinach and chop. Heat oil in frying pan. Add bacon and cook until crisp, add onions, and garlic, cook 5 mins. Stir in spinach, cook 5 mins.

Beat eggs with salt, pepper, and shredded cheese. Pour over spinach. Cook and stir over low heat until mixture begins to set. Remove pan from heat.
With plate on top of skillet, flip. Slide back into skillet and cook until set, about 3-4 minutes.

VEGETABLE FRITTATA
Ingredients:
6 large eggs
6 large fresh basil leaves, chopped
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 oz prosciutto, finely chopped
1 tablespoon olive oil
1 lb medium zucchini (about 3), halved lengthwise and cut crosswise into 1/4-inch-thick slices
5 medium Swiss chard leaves, stems discarded and leaves finely chopped (1 1/2 cups)
12 scallions, trimmed and finely chopped
5 zucchini blossoms
2 oz finely grated Parmigiano cheese (1 cup)

Preparation:
Preheat broiler. Whisk together eggs, basil, parsley, salt, and pepper in a bowl. Cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes. Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes.

Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top.

Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes. Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.

FRITTATA NAPOLETANA
Ingredients:
6 oz spaghetti
1/2 stick (1/4 cup) unsalted butter
8 large eggs
3 tablespoons olive oil
1 tablespoon whole milk
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper
3 oz ham, cut into 1/4-inch dice
2 oz fresh mozzarella (not unsalted) or Fontina, cut into 1/4-inch dice
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup)

Preparation:
Cook spaghetti in a 6-quart pot of boiling salted water until al dente. Drain well in a colander, then return to pot and immediately toss with 2 tablespoons butter.
Lightly whisk together eggs, oil, milk, nutmeg, salt, pepper, ham, and mozzarella in a bowl.

Preheat broiler.

Heat remaining 2 tablespoons butter in a flameproof 12-inch nonstick skillet over moderate heat until foam subsides, then cook egg mixture, lifting up cooked edges with a heatproof spatula to let raw egg flow underneath, until set on bottom and almost set but still moist on top, 3 to 5 minutes.

Arrange spaghetti over eggs, pressing lightly with spatula to help pasta settle into eggs, then sprinkle with Parmigiano-Reggiano.

Broil omelet 4 to 6 inches from heat until top is pale golden, 2 to 3 minutes.

Buon appetito!

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