March 17, 2010


Frittata has become one of my favorite things to make. It's simple, easy and quick, and uses up savory bits of this and that for a tasty dish. The fresher the eggs, the better. While staying in California I collected fresh eggs everyday. A filmmaker friend was coming for lunch, so we thought to film from the gathering of the eggs to the finished frittata.

Frittata Californiana

6 eggs
1/2 cup of milk
a drizzle of olive oil
1/2 cup of grated parmigiano reggiano
1 shallot, chopped fine
1 yellow pepper, diced
(any bits of left over cheese, goat, blue or otherwise, in this case I used a cup or so of homemade spinach pasta)
a few sprigs of fresh thyme, leaves separated from the stems
salt and pepper to taste

Whisk together eggs, milk and parmigiano, salt and pepper. In an non-stick pan, saute' shallot in olive oil, adding a pinch of fresh thyme. Add chopped fresh pepper and saute until semi-soft. Add bits and pieces of your tasty leftovers. Add egg mixture and stir around
gently to incorporate the flavor base of shallot and pepper. Add leftover pasta, spread around. Add a small handful of grated parmigiano and a few leaves of thyme. Cook on top of the stove on a low flame until the egg pulls away from the pan on the sides. At this point, put it under the broiler at 500F in the oven. Let it cook for a few minutes until the frittata starts to puff and turn golden. At this point, it should be cooked through. Take pan out of the oven and cool for just a minute. You should be able to give the pan a shake and loosen the frittata right on to a serving plate. Serve hot!

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