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SIMPLE FRITTATA




Source of Recipe


from Moosewood Restaurant


Recipe Introduction


Note: if you plan to cook for 4 or more people and are increasing this recipe, you may find it easier to finish cooking the frittata in the oven. Add ¦ cup milk for every 4 eggs and beat these together. Use a lightly oiled shallow baking dish and bake at 350 for about 25 minutes, until puffed and golden.


List of Ingredients





2 TBS vegetable oil or butter
1 medium potato, cut into quarters and thinly sliced
1 medium onion, thinly sliced
1 medium pepper, sliced
11/2 tsp. Chopped fresh marjoram, basil, or oregano or favorite herb
1 garlic clove, mined or pressed
4 large eggs, beaten
1/2 cup grated cheese (optional)
Red pepper flakes (optional)


Recipe




Heat oil in a large skillet. Saute the potatoes, peppers and onions covered, stirring frequently, for about 8 minutes, until they are tender and golden. Stir in the herb and garlic. Pour the beaten eggs over the sauteed vegetables, tilting the pan to distribute them evenly. Sprinkle on the cheese, and salt and pepper to taste. Cover the pan and cook on low heat for 10 minutes, until the eggs are set and golden on the bottom.

To brown the top of the frittata: if your skillet is flameproof, simply place the frittata under a preheated broiler fro about 2 minutes. Otherwise, carefully slide the frittata onto a plate and tehn flip it over, back into the skillet, to brown the other side.