> > > > >SIMPLE FRITTATA, FROM MOOSEWOOD RESTAURANT > > > >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) > > > >Heat oil in a large skillet. Sauté 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 sautéed 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 then > >flip it over, back into the skillet, to brown the other side. > > > >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. > > > > > >/ > > > > > >
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