You say frittaa-ta, I say frittah-da

Be careful not to broil until eggs curdle. As soon as there’s no jiggle in the center, your frittata’s done.

If you haven’t yet made a frittata, it’s an easy, healthy, tasty, relatively calming supper on home-schooling nights. I am home-schooling only three dogs and five cats, but that’s plenty with the all-day in-and-out, in-and-out, in-and-out.

A frittata (the Italian name loosely translates as “fried”) is like an omelette or a crustless quiche. The frittata almost always has vegetables and cheeses. The omelet is served hot. The frittata warm, at room temperature or cold, as is the quiche. The quiche will have a crust and probably meat like ham or sausage.

This particular frittata, a Mollie Katzen (Moosewood Cookbook) recipe for “The Splendid Table,” features a cornucopia of goodies. It’s even better the second day when the nutty flavor of the Parmesan topping comes through and you can better taste the “wang” of the goat cheese and the vinegar.

Caramelized onion frittata with artichoke hearts, zucchini and goat cheese

8 large eggs
3 tablespoons olive oil
2 cups minced onion (1 large)
Pinch each of dried thyme and rubbed dried sage (I had to use fresh sage so used about 3/4 teaspoon, minced
8 ounces fresh zucchini, cut into 1/8-inch-thick”coins
8 ounces canned artichoke hearts, rinsed, drained, quartered and thoroughly dried
1 teaspoon salt, divided in half
1 tablespoon white wine vinegar
Black pepper
5 ounces soft goat cheese
1/4 cup shredded Parmesan

Break eggs into bowl, cover, let them rest at room temperature.

Place large skillet over medium heat for minute, then add 1 tablespoon of the oil and swirl to coat pan. Toss in onion, spreading out in pan and sprinkle in dried herbs. Cook, stirring often, for about 10 minutes or until they soften. Add zucchini and artichoke hearts, plus 1/2 teaspoon salt and continue to cook, still stirring for another 8 to 10 minutes or until onion is golden-brown and zucchini is tender. Stir in vinegar and pepper to taste. Remove from heat.

Whisk eggs until smooth, adding remaining salt. Scrape in vegetables plus all flavorful bits from first pan, then crumble in goat cheese and stir. Spray second skillet with nonstick spray and return to stove over medium-high heat. Right now, preheat broiler to 500° or ‘high.’

When second skillet is hot, add remaining 2 tablespoons olive oil, wait about 30 seconds, then swirl to coat pan. (Heat pan, then oil, then whatever you’re cooking). Pour in vegetable egg mixture and let cook undisturbed for 3 to 6 minutes (pulling back liquid mixture at edges if you like), or until eggs are set on bottom.

Sprinkle Parmesan on top, then transfer skillet to preheated broiler, and broil until frittata is firm in center and golden on top. Serves 4 or 5.

A slice of homemade focaccia, some tomatoes and melon from the garden

would make this a perfect summer supper.


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