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Slumped Parmesan Frittata

Source of Recipe

From "Smitten Kitchen Keepers" by Deb Perelman


Recipe Introduction

"Over the years, as the time of day when I served frittatas moved from breakfast to lunch to dinner, my frittatas got busier and busier—every speck of the pan cluttered with potatoes, bacon, greens, and more. I love them, but this version goes intentionally, abruptly in the other direction. Here, the busiest parts aren't buried in the eggs but heaped on top, where they keep their crunch and provide a bright contrast. The frittata departs from the usual in other ways, too. Tired of starting frittatas on the stove and playing guessing games about the right moment to switch them to the oven, I chose to make this one entirely in the oven. It's so much easier that way, much harder to over- or undercook. Weary of frittatas sticking to my ovenproof skillets, no matter how buttered or well seasoned, I bake this in a sling of pleated parchment paper, and it always releases cleanly; plus, I love the edges it creates. A little bit of cornstarch provides a silky, rich texture. I use more milk than would ever be traditional to keep it tender, and flavor it only with a shallot cooked in butter, sharp Parmesan, and black pepper, which also turns out to be all it needs. By design, it comes out of the oven puffed and dramatic and then deflates a little, leaving a perfect spot in the center for the kind of sharp breakfast salad that is the best complement to all frittatas. The sides sigh a bit, and I love how rustic it looks, served right on the parchment. Can a frittata be a centerpiece? This one is pleading its best case."

List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ 1 large shallot, minced (about ½ cup)
â—¦ Kosher salt
â—¦ 1 ½ tablespoons cornstarch
â—¦ 10 large eggs
â—¦ Freshly ground black pepper
â—¦ 1 cup whole or low-fat milk
â—¦ 1 cup finely grated Parmesan, plus a spoonful for garnish
â—¦ 2 teaspoons red-wine vinegar
â—¦ 1 ½ tablespoons olive oil
â—¦ 1 cup cherry tomatoes, halved
â—¦ 2 cups mixed salad greens
â—¦ 1 tablespoon chopped fresh herbs (parsley, mint, chives), optional


Recipe

Heat the oven to 425° F. Line a 9-inch round cake pan with a 12-inch square of parchment paper, pressing it onto the bottom and pleating it as much as necessary to line the sides. It will be "rustic—" just go with it.

Melt the butter in a small frying pan over medium heat. Reserve 1 tablespoon of the shallot, and set it aside. Add the remaining shallot and a pinch of salt, and cook, stirring, until the shallot is soft and just golden at the edges, about 5 to 7 minutes. Scrape it into a large bowl and let cool.

Stir the cornstarch into the shallot until the cornstarch disappears, then add the eggs, 1 ¼ teaspoons salt, and an arm-fatiguing number of grinds of pepper, and whisk to combine. Whisk in the milk; then stir in the cheese. Pour the egg mixture into the prepared pan, and bake the eggs for 18 to 20 minutes, until just set.

While the frittata bakes, prepare your salad. Add the reserved raw shallot to an empty bowl with the red-wine vinegar. Set aside and let it rest for 5 minutes. Add the olive oil and tomatoes, toss to coat, and season them well with salt and pepper.

Remove the frittata from the oven, and let it cool in the pan on a rack for 5 minutes. Use this time to add the salad greens to the tomatoes, tossing to coat them evenly. Lift the frittata by the parchment, using two hands, and transfer it to a serving plate. Heap the salad in the center, garnish with salt, black pepper, herbs, if using, and the remaining spoonful of Parmesan. Cut the frittata into wedges, and serve.

Serves 4 (or 6, as part of a spread)