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.
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.