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Thursday, May 29, 2008

Friday Night Frittata

Fridays are funny food days. I sometimes eat simple fare like cheese and bread with tons of wine or a salad and a frittata. Frittata is a wonderful meal that can be made with left over meats, cheeses, or vegetables. I like to improvise based on what's in the fridge and I'll make a quick salad with cucumbers, peppers, or radishes and some crumbled blue cheese or feta and an easy oil and vinegar dressing. Open a bottle of wine and slice up a crusty piece of sit back and enjoy Friday night.

Herb and Cheese Frittata

5 eggs, scrambled
2 Tbls. Whole Milk
2 Tbls. unsalted butter
a good handful of fresh herbs, finely chopped: basil, parsley, thyme, rosemary, chives
1/4 cup Sharp cheddar cheese, shredded
1/2 shallot, minced
salt and pepper

In a frittata pan, or large frying pan, melt the butter over med-high heat till foamy but do not burn. In a seperate bowl, mix together eggs and milk, a good pinch of salt, and few grindings of pepper. When butter is hot and foamy, add in shallots and saute about one minute until softened and fragrant.

Mix together all herbs and put about one half of the herb mixture into the pan; saute another 30 seconds. Pour in egg mixture and swirl pan around until all eggs have coated the pan well. Allow eggs to harden around the edges and toward the middle.

Sprinkle cheese and herbs in the center of the eggs. Cover with other half of frittata pan and flip. Allow eggs to harden about 1-2 minutes, over high heat.

Let Frittata sit for 1 minutes before slicing into pie-like slices.

Pan, exclusively at Williams-Sonoma:

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