Basil Frittata

What, you may ask, is a frittata? Well, that's a great question. Before stumbling upon this recipe, I had neither tasted, nor seen, nor heard of a frittata. Basically, it's a bit like an omelet, made with eggs and served as an appetizer or light supper -- or for breakfast, why not? This frittata also has potatoes, basil and Parmesan, but, like an omelet, can be made a million different ways. Unlike an omelet, however, the frittata is never folded, but cooked "open-faced" in a pan (very slowly on low heat), then finished under the broiler (under high heat for a couple minutes).

Mine came out pretty good, but I could see how this dish might take some practice to get it just right. I was never really sure what was going on at the bottom of my pan, and had to test it a few times. This recipe for basil frittata was found on p.53 of Marcella Cucina.

2 medium potatoes, about 3/4 lb.
2 tbsp. butter
1/3 c. chopped onion
4 eggs
salt
black pepper
1/2 c. fresh basil, cut into very thin strips
1/2 c. freshly grated Parmigiano-Reggiano

 

Thanks for reading!

-Little Chef TX