Frittata - the easy Italian egg dish . . . . . . . . .

The frittata is an Italian omelette. Unlike its soft and creamy French cousin, 

it is cooked more slowly than other eggy things, always over very low heat, and

 on both sides. 

This means that any additions to the basic mixture can be slightly larger giving this

 substantial dish a certain rusticity. Like an omelette, it can be filled with almost

 anything that takes your fancy.

With a lot of extra eggs on hand, plus a bowl of oven-roasted veggies waiting

 to be used up - eggplant, sliced small new potatoes, red onion, crimini and

 shitake mushrooms - I made this one a few nights back. 

It made 4 generous servings so for the two of us we had a hot meal with a salad, 

and extra for the following day at room temperature with ratatouille - which I make

 weekly now through the summer months when veggies are soooo good!

Here's my basic recipe for a frittata for 4 servings ~

6 large eggs
salt
freshly ground black pepper
a large handful of grated Parmesan or Gruyére cheese
2 oz of butter

Beat the eggs in a bowl with a fork for 20 seconds or so, along with the salt, pepper and cheese, until just mixed (longer will cause frittata to blow up and then fall into a heavy dense layer). Meanwhile add butter to a large skillet at least 10" in diameter, and when the butter froths add any additions, such as already roasted veggies. Tip in the egg mixture and immediately reduce heat to as low as your burner will go. Leave the eggs to cook gently for 15 minutes, or until the underneath is set ~ topside should still be a little runny.
Have a hot grill ready - I use my oven set on broil - place skillet under, about 6" from the heat (I wrap my silicone handle in tinfoil to protect it) for just 1-2 minutes to set - do not allow to brown.
Remove from oven, slide a palette knife under the frittata to loosen it and slide on to a warm plate. Cut into wedges and serve.

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I also added arugula dressed with just a little olive oil, sea salt and pepper, and some
 chopped fresh parsley from the garden.

Enjoy!