Slow-Food Video: Recipe for Farm-Fresh Frittata.

Via on Jan 19, 2011

Frittata Californiana.

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 with friends in California last spring, I collected fresh eggs everyday. Another filmmaker friend was coming for lunch, so we thought to film the whole frittata process—from the gathering of the eggs to the finished meal.

Enjoy!

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Recipe for 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!

About Peggy Markel

Sign up for Peggy's monthly newsletter, to receive stories, videos, recipes and updates in your inbox. Join the PMCA community on facebook for photos and stories from the road. Since 1992, Peggy Markel has traversed the Mediterranean and North Africa, from Elban fishing villages and Moroccan markets to the homes of Tuscan artisans and chefs, furthering her own exploration of culture and cuisine. On these journeys, she saw an opportunity to design and direct her own brand of culinary tours in which enjoyment of the present place and moment plays a pivotal role. "When we speak of Slow Travel, we mean that particular experience of letting yourself merge with your surroundings: the pace, customs, mores and style of where you find yourself. It’s really about our willingness to let the world in, and see ourselves a part of it.” For more information about Peggy's trips and classes: peggymarkel.com For more writing and recipes by Peggy: peggymarkel.blogspot.com Or, follow Peggy on Twitter

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2 Responses to “Slow-Food Video: Recipe for Farm-Fresh Frittata.”

  1. Tamara says:

    Ahh, love this! I just randomly bought all of these ingredients last night at the store so I'm excited to see and try this recipe…Also love the synchronicity!

  2. [...] then goes on to suggest that absorbing yourself in music, nature, and food would all be examples of [...]

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