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La Belle Cuisine
The Last Frittata Recipes You’ll Ever Need
The Fannie Farmer Cookbook
by Marion Cunningham, Thirteenth Edition,
1990, Alfred A.
well want another frittata recipe (I absolutely refuse to tell you how
I have!), but the fact remains that these two basic ones will give you
foundation you need. And do not stop there. Use you imagination!
possibilities of vegetable, cheese and meat combinations are endless…
Potato and Leek Frittata
frittata is the flat omelet served in Mediterranean countries that
a background for spicy vegetables. It is easier to make (than
for four or more.”
4 tablespoons butter
1 tablespoon oil
1cup 1/2-inch cubes peeled potato
1 cup sliced leeks
1 tablespoon minced parsley
1/4 cup freshly grated Parmesan cheese
1/2 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Heat 2 tablespoons of the butter and the oil in a skillet.
Add the potatoes
and leeks and cook until the potatoes are cooked and
Put into a bowl, toss in the parsley and cheese, and set
the eggs, cream, salt, and pepper, and add to the potatoes
and leeks. Melt
the remaining 2 tablespoons of butter in the skillet. Pour
in the egg mixture and cook very slowly over low heat, pricking the top with
a fork and lifting the bottom gently. Cover and cook 2 – 3 minutes until the
brown and set.
Slide out onto a dinner plate and invert into the
pan. Or else place the
frittata under a preheated broiler until the top is
Spinach-Cheese Frittata: Eliminate the potatoes and leeks.
1/2 cup chopped spinach and 1/2 onion, chopped, in the butter and
1/4 cup freshly grated Parmesan cheese to the egg mixture.
Frittata with Cheese and Vegetables
fine hot lunch or may be cut into wedges and
as a summer
3 tablespoons olive oil
2 cloves garlic, minced
1 small onion, chopped
3 tablespoons finely chopped parsley
3/4 cup drained and diced cooked vegetables,
a combination of 2 or more:
green beans, eggplant, artichoke
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon thyme, crumbled
Salt to taste
1/4 teaspoon freshly ground pepper
Preheat the broiler. Heat the oil in a heavy skillet. Add the
garlic and onion and cook until soft. Remove the skillet from the heat. In a
bowl, mix the
eggs with the remaining ingredients. Put the skillet back on
very low heat. Pour in the egg mixture, stirring to incorporate the garlic
and onions. Cover and cook 2 – 3 minutes, until the edges shrink a little.
Slip under the broiler
to brown lightly.
Sausage and Pepper Frittata: Instead of using the 3/4
cup cooked vegetables, sauté with the onion and garlic 1/2 green
pepper, in 1/2-inch squares, and 8 thin slices pepperoni sausage
in the oil before adding
Mushrooms, Ham, and Red (or Green) Pepper Frittata:
using 3/4 cup cooked vegetables, sauté with the onion and garlic 1/4
pound small mushrooms (or large ones cut in quarters), about 1/3 cup
diced ham, and 1/2 red or green [bell] pepper, diced.
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Baked Asparagus and Yellow
Eggs by Julia
Index - Breakfast Recipe Archives
Yummy Muffin Recipes
Daily Recipe Index
Recipe Archives Index