Thinner than a Spanish tortilla, this popular Italian dish is ideal for lunch or a light supper.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|6 large eggs||1 shallot, chopped|
|4 sage or basil leaves, finely chopped||10 cherry tomatoes, halved|
|salt and freshly ground black pepper||4 oz (120 g) rindless goat cheese, crumbled|
|3 tbsp olive oil, plus extra for brushing|
Preheat the broiler and position the rack 6in (15cm) from the heat. Beat the eggs in a bowl with the sage, season with salt and pepper, and set aside.
Heat the oil in a 9in (23cm) nonstick frying pan with a lid and flameproof handle over medium-low heat. Add the shallot and cook, stirring constantly, for 3 minutes, or until just softened but not browned.
Add the eggs to the pan and stir gently to combine. Cover and cook gently for 2-3 minutes; the frittata should remain moist on top.
Arrange the tomatoes and goat cheese over the surface and lightly brush with olive oil. Place the pan in the broiler for 5 minutes or until the frittata is set and lightly browned. Let stand for 5 minutes. Slide onto a serving platter and cut into wedges. Serve hot, warm, or at room temperature.
Good with plenty of Italian bread and a tomato salad.
Red Pepper and Salami Frittata variation: In step 2 add 1 red pepper, seeded and cut into strips, and 4 thin slices of salami, rind removed, cut into strips, to the shallot. Replace the goat cheese and tomatoes with 1/2 cup of shredded Cheddar cheese.
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