Herb and Goat Cheese Frittata
Thinner than a Spanish tortilla, this popular Italian dish is ideal for lunch or a light supper
Prep Time: prep 10 mins
Cooking Time: cook 20 mins
Serves: makes 4-6 servings
- 6 large eggs
- 4 sage or basil leaves, finely chopped
- salt and freshly ground black pepper
- 3 tbsp olive oil, plus extra for brushing
- 1 shallot, chopped
- 10 cherry tomatoes, halved
- 4oz ( 120g) rindless goat cheese, crumbled
- 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.
- prep 10 mins; cook 20 mins
Red Pepper and Salami Frittata: 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.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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