DigiBites: Frittata Margherita – Quick To Table, Quick To Disappear At Breakfast

Buongiorno, News24/680.com followers:
Here at Epicurean Exchange Culinary Travel, we are missing our adventures more than ever. Since the onset on the coronavirus travel restrictions in mid-March, we have had to cancel 5 local, 3 domestic and 7 international tours through the end of 2020 and into spring 2021. And now, with the EU travel ban, it seems as though our travel is more complicated than ever.

My solution and salvation: sharing some of our best past experiences through photos and recipes and to connect my readers with the cuisine and culture of our destinations.

This is one of my favorite breakfast preparations: simple to prepare – quick to the table; ingredient options are endless and it is a crowd-pleaser! We make this regularly on our Italian tours as it allows us to use the freshest and tastiest eggs; incredible seasonal produce and some of best cheeses in the world: Parmigiano-Reggiano (cow’s milk), Pecorino Romano (sheep’s milk) and fresh Mozzarella (cow’s, buffalo and goat’s milk).

The ingredients are spectacular; the technique is effortless, and hot-out-of-the-oven, the results are incredible! I’m presenting one variation here and let you decide what you would like to prepare. Might I suggest a Frittata Margherita: Ripe Tomato, Fresh Mozzarella and Sweet Basil – Fantastico!

Basil – Parmigiano-Reggiano Frittata

A frittata is an Italian omelet that has ingredients mixed with the eggs rather than folded inside as with the traditional French omelette. It can be flipped over during cooking on the stovetop, or easier: baked in the oven or finished under the broiler. A frittata is usually firmer than an omelet as it is cooked slowly. 

Basic Frittata Recipe:
6 large eggs for a 10-inch skillet (8 eggs for a 12-inch skillet)2 tablespoons butter
1 large pinch kosher salt

Freshly ground black pepper12 medium fresh basil leaves; 8 coarsely chopped and 4 hand-torn into 1/2-inch pieces
4 ounces fresh Parmigiano-Reggiano cheese, hand-crumbled into 1/2-inch pieces
Equipment: 10-inch non-stick, oven-safe skillet with lid

•     Preheat oven to 375˚F

•     Heat the butter in a 10-inch, non-stick, ovenproof skillet over medium heat. To a medium bowl, add the eggs and gently whip together. Add the salt, pepper and chopped basil and stir to combine. Pour the whipped eggs into the skillet; reduce heat to medium-low, cover, and slowly cook until edges and base are set, but still runny on top, 2 – 3 minutes.

•     Dot the top of the eggs with the cheese pieces and place pan in preheated oven until cheese is melted and eggs are set, about 8 – 10 minutes. Remove from the oven (be very careful to use an oven mit as the handle will obvious be very hot). Slide the frittata out on to a cutting board, cut into 6 or 8 wedges and then transfer to a serving plate.

•     Serve warm. Leftovers canoe served room temperature or cold on a warm day.

Serves 4 to 6

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